Salmon Trout à la Cambacérès

Ingredients

• 1 salmon trout
• truffle
• red of carrot
• raw crayfish Mousseline forcemeat
• thin bards of pork fat
• Sauternes wine
• morels
• butter
• soft roes (laitances)
• fine sauce Béchamel
• Beurre d'écrevisse

Instructions

1. Choose by preference a male trout, clean it and take out the gills.
2. Take the skin off one side, leaving about 2 centimetres at the head end and 5 centimetres at the tail end.
3. Stud the bared flesh with truffle and red of carrot cut into lardons.
4. Lay the trout on its belly on a spread napkin and, with a sharp knife, detach the two fillets on each side of the backbone, from the head to the rounded part where the tail begins.
5. Cut the freed backbone with scissors at both ends and remove it with all the side bones adhering to it.
6. Draw out the entrails that remained in the fish and clean the inside.
7. Season the fillets on the inside and fill the middle with raw crayfish Mousseline forcemeat.
8. Bring the two fillets together to reform the trout, cover it with thin bards of pork fat and braise it in Sauternes.
9. When it is cooked to a turn, take off the bards, glaze the trout and arrange it on the serving dish.
10. Surround it with alternating bouquets of morels sautéed in butter and of soft roes à la meunière.
11. Serve separately a fine sauce Béchamel with the strained and reduced braising stock added, finished with Beurre d'écrevisse.