Goujons à la Russe (Gudgeon in Aspic Mayonnaise)

Ingredients

• gudgeon
• white wine court-bouillon
• Mayonnaise collée à la gelée (Mayonnaise set with aspic)
• parsley
• small canapés

Instructions

1. Poach the gudgeon gently in a strongly aromatised white wine court-bouillon, and leave them to cool in the court-bouillon.
2. Drain them and sponge them thoroughly.
3. Coat them with Mayonnaise collée à la gelée.
4. Sprinkle lightly with finely chopped parsley and let the sauce set.
5. Serve them as they are, or dressed on small canapés cut to the shape and dimensions of the gudgeon.