Garniture à la Chambord (For Large Braised Cuts of Fish)

Ingredients

• 10 quenelles of truffled fish forcemeat
• 4 large decorated quenelles
• 200 grammes small mushroom caps
• 10 escalopes of soft roes
• flour
• butter
• 200 grammes truffles
• 6 crayfish
• court-bouillon
• 6 croûtons
• braising stock of the fish

Instructions

1. Mould 10 quenelles of truffled fish forcemeat with a spoon.
2. Mould 4 large quenelles in the shape of an elongated oval and decorate them.
3. Flute 200 grammes of small mushroom caps.
4. Season and flour 10 escalopes of soft roes and sauté them in butter.
5. Turn 200 grammes of truffles to the shape of olives.
6. Cook 6 crayfish, trussed or not, in court-bouillon.
7. Cut 6 croûtons as cockscombs and fry them in butter.
8. Serve the sauce drawn from the braising stock of the fish.