Côtelettes de Saumon A (Salmon Cutlets, First Method)

Ingredients

• 500 grammes cooked salmon flesh
• 300 grammes mushrooms
• 150 grammes shrimp tails
• 50 grammes truffles
• 2 décilitres and a half reduced sauce Béchamel
• 3 egg yolks
• Egg and breadcrumbs
• Fried parsley

Instructions

1. Cut the cooked salmon flesh, the mushrooms, the shrimp tails and the truffles into a salpicon.
2. Bind them with 2.5 décilitres of reduced sauce Béchamel and 3 egg yolks.
3. Spread the mixture on a tray to cool.
4. Divide it into portions of 70 grammes and shape them as cutlets.
5. Breadcrumb them à l'anglaise and fry them at the moment of serving.
6. Dress on a napkin with fried parsley and finish with paper frills.