Carp Fillets Royale

Ingredients

• 4–6 medium carp fillets
• 2 parts Chablis wine
• 1 part fish stock (fond de poisson)
• 4–6 slices truffle, fluted and glazed
• carp milt (laitances de carpe) escalopes
• small mushrooms, fluted (champignons cannelés)
• truffle olives
• Normandy sauce (Sauce Normande)

Instructions

1. Fillet medium carp and remove the skin. Cut the fillets into long escalopes. Poach them gently, covered, in a mixture of two parts Chablis wine and one part fish stock (fond de poisson), along with aromatics.
2. While the fillets poach, prepare the garnish separately: poach carp milt escalopes in white-wine court-bouillon; prepare fluted small mushrooms; cut truffles into olive shapes.
3. Arrange the poached carp fillets in a turban shape on the serving dish. Crown each fillet with a large fluted and glazed truffle slice.
4. Arrange the milt escalopes, fluted mushrooms, and truffle olives in the center of the turban.
5. Prepare the Normandy sauce by adding the carp cooking liquid to the sauce base, passing it through mousseline, and reducing to the desired consistency. Coat or serve the sauce alongside.