Cold Salmon, or Cold Darne, en Bellevue

Ingredients

• cold salmon
• truffle
• poached egg white
• tarragon leaves
• chervil pluches
• white fish jelly
• ice

Instructions

1. Skin the piece and set it squarely on its belly side.
2. Decorate it with details of truffle and poached egg white, tarragon leaves, chervil pluches and the like.
3. Coat the decoration with a little melted jelly to fix it well.
4. Baste the piece several times with melted white fish jelly, so as to cover it with a kind of transparent veil.
5. Place it in a crystal vessel whose shape approaches that of the salmon or darne, and fill the vessel to the brim with melted, quite clear jelly.
6. To serve, set the vessel into a block of clear ice on the serving dish; or set the vessel directly on the dish and surround it with snow ice.