Darne of Salmon à la Royale

Name: Darne of Salmon à la Royale
Cuisine: France
Ingredients: darne of salmon; Sauternes; bed of aromatics; crayfish tails; fish mousseline forcemeat; small mushrooms; truffles; potatoes; Sauce Normande

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

darne of salmon
Sauternes
bed of aromatics
crayfish tails
fish mousseline forcemeat
small mushrooms
truffles
potatoes
Sauce Normande

Instructions

Braise the darne of salmon in Sauternes on a bed of aromatics.
Prepare the garnish: bouquets of crayfish tails; small quenelles of fish mousseline forcemeat; small mushrooms; truffles cut in the shape of small olives; potatoes scooped out with the large round spoon and cooked à l'anglaise.
Dish the darne surrounded by the garnish and serve Sauce Normande separately.