Carp Mousse with Apple Mustard Fruit

Remove peel from apples, cut into 1/2 cm cubes. Boil apples, sugar and acid together in a saucepan. Make 2 min. Add pectin and make another 2 min.

Finely dice shallots and sauté in a little oil until translucent. Deglaze with white wine, vermouth and clear soup, add crème fraîche and fold in with whisk. Soak the gelatine in cold water.

Pick apart the smoked carp fillets and put them in the hand mixer form. Pour the hot sauce and whisk on the spot. Pour the liquid into a suitable bowl and let the gelatin melt in the hot puree. Cool the mixture in iced water, whisking well a few times to avoid lumps. Whip the cream until stiff and fold into the cool but not yet firm puree. Leave to cool for at least 2 hours.

Peel the potatoes and cut them into very fine strips with a kitchen slicer or a kitchen knife. Rinse the cut potatoes in cold water. (So that the maizena (corn starch) washes out and they do not hang in the hot fat later next to each other). Remove from the water and dry with a paper towel or dishcloth. Bake in sufficiently hot fat until crispy.

Cut out the mousse with a wet and warm spoon or ice cream scoop and cover with the potato straw, add the apple and mustard fruit.

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