Bring the fish stock to the boil, poach the fish in it for 12 to 15 minutes, remove, drain and let cool.
Chop the onion, potato, leek and garlic and sauté in butter.
Add the cooked fish in pieces. Pour double cream, dissolve the soaked gelatin at low temperature and stir in.
Mix everything and put it in a cool place.
Before the mousse begins to set, stir in the whipped cream, refrigerate for 4 hours until firm.
To serve, cut out portions with a spoon.
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