Ingredients
- 4 Gelatineblätter
- 200 g Schlagobers
- 40 g Wermut
- 250 g Forellenfilet, geräuchert
- 200 g Fischfond
- ¼ TL Salz
- ¼ TL Pfeffer, gemahlen
- 50 g Sauerrahm
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