Carp à la Chambord

Ingredients

• 1 whole mirror carp (carpe miroir)
• 1 kg fine fish forcemeat (farce fine de poisson)
• 250 grams fish roe (laitances)
• 125 grams raw mushrooms, chopped
• as needed truffles
• 2 parts red wine
• 1 part fond de poisson (fish stock)
• 10 pieces quenelles in truffle forcemeat
• 4 pieces oval quenelles, decorated
• 20 pieces truffles, turned to olive shape and glazed
• 10 pieces gudgeon, breaded in manchon style and fried
• 40 pieces fish roe escalopes, breaded à l'anglaise or prepared à la Villeroy
• 10 pieces small mushrooms, fluted (cannelés)
• 10 pieces medium crayfish, trussed
• as needed rice

Instructions

1. Select a mirror carp (carpe miroir). Prepare a fine fish forcemeat (farce fine de poisson) and mix into it 250 grams of fish roe (laitances) passed through a sieve and 125 grams of raw chopped mushrooms per kilogram of forcemeat.
2. Stuff the carp with this mixture and sew it closed. Remove the skin from the middle of the body and both sides. Stud or nail it with truffles. Alternatively, mask the exposed area with forcemeat and simulate scales with crescent-shaped truffle pieces.
3. Place the carp on the grill of a fish poacher and braise it on aromatic vegetables with a braising liquid composed of two-thirds red wine to one-third fish stock (fond de poisson), moistening to approximately two-thirds the height of the fish.
4. Glaze the fish at the last moment.
5. Arrange the carp on a rice base to elevate it slightly, and surround it with: 10 quenelles in truffle forcemeat molded with a spoon, 4 decorated oval quenelles, 20 truffles turned to olive shape and glazed, 10 breaded gudgeons fried in manchon style, 40 fish roe escalopes breaded à l'anglaise or prepared à la Villeroy, 10 small fluted mushrooms, and 10 medium trussed crayfish.
6. Decorate the fish with skewers (hatelets) composed of elements from the garnish.
7. Serve with Genevoise sauce (Sauce Génevoise) made from the reduced braising liquid.