Cold Salmon, or Cold Darne, au Chambertin

Ingredients

• salmon
• very clear fish fumet
• Chambertin
• jelly made from the court-bouillon
• ice

Instructions

1. Poach the salmon or darne in a court-bouillon composed of half very clear fish fumet and half Chambertin.
2. Let it cool, then prepare a jelly with the court-bouillon.
3. Skin the piece, then decorate it and coat it with jelly as indicated at Saumon en Bellevue.
4. Dish it in the same way in a crystal vessel and fill the vessel with the prepared jelly.
5. Serve on a block of ice, or with snow ice around the vessel.