Salmon Trout Cambacérès

Ingredients

• 1 whole male salmon trout (truite saumonée)
• truffle
• red carrot
• farce Mousseline d'écrevisses crue (raw crayfish mousse farce)
• thin lard bacon (bardes de lard)
• Sauternes wine
• morels (morilles)
• soft roes (laitances)
• fine Béchamel sauce (sauce Béchamel fine)
• crayfish butter (Beurre d'écrevisse)

Instructions

1. Choose a male salmon trout, preferably fresh-caught. Clean and remove the gills. Carefully skin the fish on one side, leaving approximately 9 centimeters of skin near the head and 5 centimeters near the tail.
2. Lard the exposed flesh with thin strips of truffle and red carrot. Lay the trout belly-down on a clean cloth. Using a sharp knife, carefully detach the two fillets from each side of the backbone, working from the head end to where the tail begins.
3. Once the backbone is exposed, cut it with scissors at both ends and remove it along with any adhering side bones. Remove the remaining intestines and thoroughly clean the interior of the fish. Season the fillets inside and fill the center with raw crayfish mousse farce (farce Mousseline d'écrevisses crue). Draw the two fillets together to reform the trout's shape.
4. Cover the fish with thin layers of bacon (bardes de lard) and braise gently in Sauternes wine until cooked through.
5. When done, remove the bacon layers and glaze the trout. Transfer to the serving platter and arrange around it alternating bunches of morels sautéed in butter and soft roes prepared à la meunière.
6. Serve separately a fine Béchamel sauce finished with crayfish butter (Beurre d'écrevisse) and enriched with the strained and reduced braising liquid from the trout.