Filets de Carpe à la Royale (Carp Fillets with Sauce Normande)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Medium carp
- Aromatics
- Chablis (two thirds of the moistening)
- Fonds de poisson (one third of the moistening)
- Truffles
- Soft roes (laitances)
- White-wine court-bouillon
- Small fluted mushrooms
- Sauce Normande
Instructions
- Lift the fillets from medium carp, skin them and divide them into elongated escalopes.
- Poach them covered, with aromatics, two thirds Chablis and one third fonds de poisson.
- Dress them in a turban, each fillet carrying a large fluted, glazed slice of truffle.
- Arrange in the middle escalopes of soft roes poached in a white-wine court-bouillon, small fluted mushrooms and truffles turned in olive shapes.
- Add the cooking liquor, passed through muslin and reduced, to a sauce Normande and serve it with the fish.