Salmon Steak Régence Style

Ingredients

• 1 piece salmon steak (darne)
• white wine
• quenelles (pike forcemeat with crayfish butter)
• oysters, poached and trimmed
• small button mushrooms, blanched white
• soft roe escalopes, poached
• Normande sauce (velouté-based fish sauce)

Instructions

1. Braise the salmon steak (darne) in white wine according to the standard braising method.
2. Prepare the garnish: Shape quenelles from pike forcemeat bound with crayfish butter (beurre d'écrevisse), molding them with a spoon. Poach oysters and trim away their edges (ébarbées). Blanch small button mushrooms until white. Poach soft roe escalopes until just set.
3. Finish the Normande sauce with truffle essence.
4. Arrange the braised salmon steak on a serving platter, surrounded by the quenelles, oysters, mushrooms, and soft roe escalopes. Coat lightly with the finished Normande sauce.