Cold Trout with Chambertin

Ingredients

• 1 whole trout
• 1 part fish fumet (concentrated fish stock)
• 1 part Chambertin wine
• aspic jelly (prepared from court-bouillon)

Instructions

1. Poach the trout in a court-bouillon (aromatic cooking broth) composed of equal parts fish fumet and Chambertin wine.
2. Prepare the aspic jelly using the court-bouillon. Decorate the fish as for « Belle-vue » (Escoffier's classic cold-fish presentation) and coat it generously with jelly, or mold it in the manner of Trout Belle-vue.
3. Arrange on the plate as described above (following the Belle-vue plating method).