Perhaps your new favorite bean dish:
In a cutter, mash trout fillets with half cream (1). Soak the gelatine in cold water.
Warm one third of the half cream (2) slightly in a sauce pan. Squeeze the gelatine by hand and let it melt in the warm cream. Stir well with the trout mixture. Season with pepper. Whip remaining cream until stiff and gently fold into fish mixture with pastry scraper. Set in a baking dish covered with plastic wrap in the refrigerator.
Thread beans if necessary. Bring the soup to a boil and cook the beans in it until tender. Puree. Strain the amount back into the roasting pan. Mix with the sauce cream and bring to a boil briefly.
Cool and refrigerate until ready to serve.
Before serving, froth the soup with a blender and pour into plates. Use two teaspoons to make dumplings of the trout mixture and place them in the soup. Grate the horseradish directly over the soup.
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