Maties Mousse

Place the matie fillets in buttermilk for a while, then pat dry and cut into pieces. Together with 3 tbsp. juice of a lemon, whipped cream, mustard and pepper in a hand mixer (Moulinette) form and grind. Let the soaked gelatine melt and stir into the mixture with the finely chopped dill. Whip the cream and egg whites separately until stiff, stir into the mixture and season to taste. Leave the mousse to cool for a while. Rinse lettuce leaves, dry, marinate a little if desired and spread evenly on serving plates. Cut open papaya or possibly kiwi and decorate as well. Form the mousse with an ice cream scoop or possibly 2 tablespoons and place on plates. Cut the matie fillets into strips and garnish. Addition: French bread

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