Darne of Salmon à la Daumont
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- darne of salmon
- white-wine court-bouillon
- medium mushrooms
- butter
- small crayfish tails
- Sauce Nantua
- fish mousseline forcemeat
- truffles
- soft roes
- egg and breadcrumbs
Instructions
- Poach the darne of salmon in a white-wine court-bouillon prepared in advance.
- Stew medium mushrooms in butter and fill them with small crayfish tails bound with Sauce Nantua.
- Mould small round quenelles of fish mousseline forcemeat and decorate them with truffle.
- Coat escalopes of soft roe à l'anglaise with egg and breadcrumbs and fry them to order.
- Dish the darne with these three garnishes and serve Sauce Nantua separately.