Pike Fillets à la Régence
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- pike fillets
- truffles
- butter
- white wine
- fish cooking liquor
- Régence garnish A
- small crayfish
- court-bouillon
Instructions
- Cut the pike fillets to the size of a double escalope and of oval shape.
- Skin them and inlay them with truffles.
- Poach them on a richly buttered tray or in a sauté-pan with white wine and fish cooking liquor, basting from time to time.
- Glaze them at the last moment.
- Dish up in a crown.
- Arrange a Régence garnish A in the middle.
- Surround with small trussed crayfish cooked in court-bouillon.