For the Gruyere Aligot

• Bake the potatoes in 185c oven on salt for 1 hour until cooked.
• Remove while hot and rice the flesh while hot bind with the cream, milk butter and cheese

For the Mussels

Remove from heat and cool slightly before removing from shells.

For the Tomato Consomme

Blend in a magimix to a rough mix, hang in muslin over a bowl to catch clear juices overnight in fridge.

For the sauce

Blended through at end to tighten sauce to a coating consistency.

Overall method

Remove the skin and brown flesh, sauté in a good knob of butter gently on a piece of parchment paper to prevent it from sticking. Cook one side, turn and take off heat to gently finish cooking.

Dice a shallot, and add to  a pan  along with butter, garlic and thyme.

Once that has cooked for a minute, add the mussels and the white wine. Put the lid on the pan until they open.

Add the cooked potato into a mixer and begin to mix.a in a pan add butter milk and a touch of cream and heat. Add cheese to the potatoes and continue to mix.

Check the mussels, if they have opened, take them off the heat and de-shell.

Take the tomato consume out of the fridge, and heat in a pan. Add butter to the mixture  and allow to heat through and whisk. Add in a touch of  double cream. Continue to whisk. Add a touch of xanthum gum if the mixture is thin.

Add a knob of butter to a pan and heat the trout. Sauté in a good knob of butter gently on a piece of parchment paper to prevent it from sticking. Cook one side, turn and take off heat to gently finish cooking.

Place the mash onto a serving plate, place muscles onto the plate, along with the trout.