Salmon Cutlets A.

Ingredients

• 500 grams cooked salmon flesh
• 300 grams mushrooms
• 150 grams shrimp tails
• 50 grams truffles
• 2.5 decilitres béchamel sauce (mother sauce)
• 3 count egg yolks

Instructions

1. Combine the diced salmon, mushrooms, shrimp tails, and truffles (all cut into fine dice). Bind with the reduced béchamel sauce and egg yolks, mixing thoroughly.
2. Spread the mixture onto a sheet pan to cool completely. Once cooled, divide into portions of 70 grams each and shape each portion into a cutlet form.
3. Bread the cutlets à l'anglaise (coat with flour, egg, then breadcrumbs) and fry in hot fat just before serving.
4. Dress on a napkin with fried parsley and serve with sauce Sabot.