Trout Mousse with Balsamic Beetroot and Wasabi Cream

Dish was cooked by myself on ITV's Britain's Best Dish,reaching the Starters Final, so making the dish officially 1 of the 3 best starters in Britain

1. 1

   Season the Trout and insert the bayleaves into the cavity, Cover with Foil and place in a pre heated oven at 200C for 20 minutes or until the Trout is cooked,
   While the Trout is in the oven mix the eggs and cream cheese together and add Salt and cayenne or White Pepper.
   In a separate bowl whisk the cream until its just beginning to thicken (Don't over whisk)
   When the fish is cooked and cooled slightly flake the flesh from the bone, it adds extra texture and contrast to the final dish if some pieces are quite small and some larger,
   Squeeze the lemon over the flaked fish giving the fish a good coating of lemon juice.
   Fold the Cream into the Cream Cheese/Eggs mixture and then fold in the Fish.
   Spoon the mixture into buttered ramekins and place in a Ban Marie and put back in the oven for 10 - 15 minutes or until the mousse is set.
   
   For the Beetroot side dish :
   
   Chop the beetroot into matchstick size pieces and place in boiling water until tender, drain the water, season and return to the pan and add balsamic vinegar to cover and simmer for 10 - 15 minutes
   
   For the Horseradish Sauce :
   
   Mix together the Wasabi Paste with Crème Fresh, Lemon Juice and Salt.
   The Quantities will depend on your taste (watch out - Wasabi Paste is hot)
   Add as mush Crème fresh to cool it down as your taste buds dictate.
   
   To Serve :
   
   Turn the Mousse out of the ramekins on to a plate and pile up some of the beetroot on top and drizzle over the horseradish sauce,
   Thinly slice some crusty bread and lightly toast it, rub with the garlic clove and serve on the side.
   
   Note : Rainbow trout (cheapest and most common) is fine to use but for extra special occasions try using Brown Trout or even Sea Trout.