Medallions of Trout à la Moderne

Ingredients

• trout
• white wine
• lemon juice
• butter
• cold crayfish Mousse
• Beurre de Montpellier
• coral
• truffle
• hard-boiled egg white

Instructions

1. Lift the fillets of trout, skin them, cut them into escalopes, flatten them lightly and trim them into ovals.
2. Poach them with white wine, lemon juice and butter.
3. Let them cool under a light press.
4. Mask the surface with cold crayfish Mousse.
5. Edge each medallion with dots of Beurre de Montpellier piped from a bag fitted with a small fluted tube.
6. Scatter a pinch of coral, truffle and chopped hard-boiled egg white in the centre.
7. Dress them as for the cold Médaillons and Côtelettes de Saumon.