Trout Medallions à la Moderne

Ingredients

• trout fillets
• white wine
• lemon juice
• butter
• mousse froide d'écrevisse (cold crayfish mousse)
• coral from crayfish
• truffle
• hard-boiled egg white

Instructions

1. Remove the fillets from the trout and skin them. Slice them thinly (escalope) and flatten them gently, then trim them into oval shapes.
2. Poach the medallions in white wine, lemon juice, and butter. Allow them to cool under light pressure.
3. Coat the surface of each cooled medallion with cold crayfish mousse (mousse froide d'écrevisse). Using a pastry bag fitted with a small fluted tip, pipe a border of Montpellier butter (beurre de Montpellier) around the edge of each medallion.
4. Garnish the center of each medallion with a small heap of finely chopped mixture of crayfish coral, truffle, and hard-boiled egg white.
5. Arrange on the platter following the same presentation method as for Salmon Medallions and Cutlets served cold.