Trout en Belle-vue

Ingredients

• 1 trout
• court-bouillon (poaching liquid)
• aspic jelly
• truffle
• egg white
• chervil leaves
• tarragon leaves
• carrots
• rice or semolina
• Sauce Verte or Mayonnaise

Instructions

1. Stuff the trout. Poach it in white wine court-bouillon (a poaching liquid), placing it on its belly, and allow it to cool completely in the cooking liquid.
2. Using the court-bouillon, prepare a crystal-clear aspic jelly.
3. Remove the skin from the trout. Decorate the fillets with truffle, egg white, chervil leaves, tarragon leaves, and other delicate garnishes. Coat with aspic jelly to fix the decorative details in place. Then position the trout on its back in a cradle-shaped mold that has been heavily lined with aspic jelly; steady it with short pieces of carrot and surround it entirely with jelly.
4. Once this jelly is set, remove the carrot supports and finish filling the mold.
5. Unmold at serving time onto a low base of rice or semolina, and border the presentation with croûtons (bread cubes) glazed with aspic jelly.
6. Serve at the same time either Sauce Verte (green herb sauce) or Mayonnaise.