Darne of Salmon à la Lucullus

Ingredients

• darne of salmon
• truffles
• Champagne
• bed of aromatics
• small bouchées
• crayfish tails
• soft roes
• oyster mousseline mixture
• ordinary butter
• Beurre d'écrevisse

Instructions

1. Skin the darne on one of its sides, lard it with truffles, and braise it in Champagne on a bed of aromatics.
2. Fill small bouchées with crayfish tails.
3. Prepare small cassolettes of soft roes.
4. Poach small oyster mousselines in dariole moulds.
5. Arrange these garnishes around the darne.
6. Strain and reduce the braising stock, finish it with half ordinary butter and half Beurre d'écrevisse, and serve it separately.