Trout à la Mantoue

Ingredients

• medium trout
• truffled fish forcemeat
• aromatics
• white wine
• mushroom cooking liquor
• lean sauce Italienne

Instructions

1. Lift the fillets of medium trout without detaching them at the head, and take out the backbone close to the head.
2. Spread a layer of truffled fish forcemeat on the inside of each fillet.
3. Reform the trout and hold them with a few turns of thread.
4. Poach them on a bed of aromatics with white wine and mushroom cooking liquor, using very little moistening and basting them often.
5. Arrange them and mask them with a lean sauce Italienne to which the strained and reduced cooking liquor has been added.