Côtelettes de Saumon à la d'Artois (Salmon Cutlets with Oyster Sauce)

Ingredients

• Salmon fillet
• Farce de merlan (whiting farce)
• Egg white
• Truffles
• Clarified butter
• Sauce aux Huîtres

Instructions

1. Cut a fillet of salmon into escalopes weighing 100 to 110 grammes and trim them to the shape of cutlets.
2. Mask one side with a layer of rather firm farce de merlan, moisten the surface of the farce with egg white and decorate it with truffles.
3. Set them in a sautoir of very hot clarified butter.
4. Continue and complete the cooking in the oven, then dress them carefully.
5. Serve with sauce aux Huîtres.