Celery Mousse with Fried Pike Perch and Salads

Soak gelatin in cold water for at least one hour.

Cut the celery into small pieces, peel the shallot and dice very finely. Sauté the shallot cubes in the butter in a small saucepan, add the celery, also briefly sweat and extinguish with the clear soup so that the celery is just covered. Cook in the clear soup until tender. Peel the potatoes, cut into cubes and soften in salted water. Mash celery and potatoes together and pass through a sieve. Squeeze gelatine well and stir into the still warm mixture. Season with salt and pepper and a pinch of nutmeg. Allow the mixture to cool until the gelatine begins to set. (If you whisk over it, the strokes must remain visible.

Then carefully stir in the whipped cream.

Pour the mousse into small ramekins, or cups, and place in the refrigerator, covered. After 120 minutes it should be firm enough to be served. You can also cook it the day before and put it in the refrigerator for one night.

To release the mousse, it is best to dip the bottom of the moulds briefly in hot water, or carefully loosen the edges with a kitchen knife. Then the mousse is poured onto plates. Salt the pike-perch briefly and fry it in hot olive oil on the skin side until it is crispy. The meat side must then only very briefly

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