Salmon Steak Daumont

Ingredients

• 1 piece salmon steak (darne)
• court-bouillon (aromatic poaching broth) with white wine
• medium pieces mushrooms
• small pieces crayfish tails
• small pieces quenelles (forcemeat dumplings) in fish mousseline
• soft roe escalopes (thin slices of laitance)
• Nantua sauce (béchamel enriched with crayfish butter)

Instructions

1. Poach the salmon steak in a court-bouillon with white wine that has been prepared in advance.
2. Arrange the poached salmon on the plate and surround with the following garnish: medium mushrooms stewed in butter and filled with small crayfish tails bound with Nantua sauce; small round quenelles made from fish mousseline forcemeat and decorated with truffle; thin slices of soft roe breaded à l'anglaise and fried at the moment of service.
3. Serve Nantua sauce separately on the side.