Cold Trout with Chambertin

Ingredients

• 1 trout
• fumet de poisson (half the court-bouillon)
• Chambertin (half the court-bouillon)
• decoration as for Truite en Belle-vue

Instructions

1. Make a court-bouillon of half fumet de poisson and half Chambertin and poach the trout in it.
2. Prepare the jelly with the court-bouillon.
3. Decorate the trout as for Truite en Belle-vue.
4. Either coat it heavily with jelly or mould it as for Truite en Belle-vue.
5. Dress it as for Truite en Belle-vue.