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 evening without the pickled cherries, though I think their addition today piques the flavors of the trout and cauliflower.
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