For 4 people:
For the trout:
Cut the trout into 4 pieces of equal size
Remove the skin
Using a brush, spread the egg yolk instead of the skin
Breading the trout skin side (egg yolk) with the Fleur de pain d’épices
Heat a non-stick frying pan and fry the trout front and back about 1 minute on each side.
For the watercress mousse:
Blanch the watercress in boiling salted water, drain quickly.
Boil the cream, add the gelatin previously soaked in cold water
Mix the watercress shield, add the cream and horseradish puree.
Place this preparation in a fine strainer and fill a sip.
Close and regrihirate.
Place the trout in the center of the plate, garnish with salad shoots and artichoke hearts cooked barigoule.
Serve with watercress mousse in a small separate container.