Just Caught: the dish

What, no activa?  That is how Aki responded to me when I showed her the trout.  I made a mousse with trout, marcona almond puree and heavy cream.  I folded the trout loins into the mousse and then poached the whole base as a roulade.  After poaching, I chilled the trout log, that is what she called it, and sliced it into portions.  We served it last eveneing without the pickled cherries, though I think their addition today piques the flavors of the trout and cauliflower.