Sole mousse bellavista (in aspic)

Ingredients

• 800 g of skinless sole fillets, poached
• 300 g of baked clay apples, peeled and mashed into a puree
• 3 tablespoons of mayonnaise
• 3 tablespoons of prepared Russian salad
• 4 tablespoons of curry powder
• 2 tablespoons of olive oil
• 1 tablespoon of vinegar
• 1 tablespoon of lemon juice
• A pinch of salt
• A pinch of pepper
• 6 sheets of gelatin (30 g)
• 500 g of very hot water, but not boiling
• 2 tablespoons of vinegar
• A pinch of salt

Place a 24 to 26 cm metal ring mold in the refrigerator.

In a ceramic bowl, use a fork to crush the sole fillets.

Add the potatoes, salad, mayonnaise, curry, oil, vinegar, lemon, salt, and pepper one at a time, mixing everything for about 10 minutes; adjust the seasoning as needed.

Soak the gelatin in cold water for 10 minutes.

Heat 500g of water almost to a boil, then remove from the heat. Add the vinegar and salt.

Remove the gelatin and dissolve it in the hot water, stirring gently.

Pour the 2 cm of jelly into the cold mold and turn it to coat the sides, then pour another 2 cm and let it set in the refrigerator.

Using a spoon, shape the mousse into a curved sausage shape that fits inside the crown without touching the sides, and place it on top of the set jelly.

Pour the remaining jelly, one spoonful at a time, allowing each layer to set completely in the refrigerator: if poured all at once, it would cause the mousse to collapse.

Allow at least 4 hours in the refrigerator, ideally since the previous day.

When serving, carefully detach the jelly from the edges with a thin knife.

Soak the mold in hot water for a few moments, without letting any water enter, until the gelatin starts to move.

Place a dish on top and flip the whole thing over with a single, decisive movement.

Garnish the center with lettuce leaves and the edges with lemon or orange slices, and serve immediately.