Instructions: Dissolve 1 pkg gelatine with the fish stock and Madeira wine. Stir over an ice bath until it resembles egg white. Pour 1/2 the fish gelatine into fish mold and keep turning to coat, holding mold over an ice bath or place it in freezer. Decorate with 2 slices pitted black olives dipped in gelatine for the eyes. Use slices of red bell pepper for the fins in the same way and a slice of tomato for the mouth. Chill.

Prepare mousse: Dissolve 2nd pkg gelatine in a little water . Process onions, add skinned and boned trouts along with the rest of the ingredients and process 1 minute. Add dissolved gelatin and process just to blend. Pour over fish gelatin in mold. Chill until firm. Pour rest of gelatin on top.

Chill at least 6 hours. Unmold onto a serving dish, surround with shredded lettuce.

NOTES : This makes an impressive buffet dish. If you wish, you may omit the fish stock part and make just the mousse.

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