Salmon à la Régence (Large Centrepiece)

Ingredients

• salmon
• truffled whiting forcemeat
• Sauternes
• bed of aromatics
• pomme Marquise mixture
• garnish à la Régence
• trussed crayfish
• large decorated round quenelles
• truffles
• Sauce Régence A

Instructions

1. Stuff the salmon with truffled whiting forcemeat.
2. Braise it in Sauternes on a bed of aromatics.
3. Border the serving dish with a garland of pomme Marquise mixture, simply dried in the oven, and dish the salmon on it.
4. Surround it with a garnish à la Régence, arranged in bouquets.
5. Make 3 hâtelets, each of a trussed crayfish, a large decorated round quenelle and a truffle, and stick them into the piece.
6. Serve with Sauce Régence A.