Marinated Trout Fillets
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- marinated trout fillets
- any cold sauce
- coral, chopped
- vegetable salad
- hard-boiled eggs, thinly sliced
- radish slices
- cucumber
Instructions
- Carefully remove the fillets from the marinated trout. Skin them and coat them with any cold sauce of your choice. Scatter chopped coral over the surface. Arrange on a vegetable salad, presented in shallow dishes. Border the arrangement with thin slices of hard-boiled egg, radish rounds, and cucumber.