Filets de Truites marinées (Fillets of Marinated Trout)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- marinated trout
- any cold sauce
- chopped coral
- vegetable salad
- hard-boiled eggs
- radishes
- cucumber
Instructions
- Carefully lift the fillets from the marinated trout and remove the skin.
- Coat the fillets with any cold sauce.
- Scatter chopped coral over the surface.
- Dress them in raviers on a vegetable salad.
- Border with thin slices of hard-boiled egg, rounds of radish and of cucumber.