Pike Fillets à la Régence
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- pike fillets
- truffles
- butter
- white wine
- fish stock (fond de cuisine)
- Régence garnish
- crayfish (écrevisses)
Instructions
- Cut the pike fillets to the size of a double escalope (large cutlet) with an oval shape. Skin them and lard with truffles.
- Poach the fillets on a buttered sheet pan or in a shallow sauté pan with white wine and fish stock, basting them from time to time. Glaze them at the last moment.
- Arrange in a crown shape. Dispose a Régence garnish (a classical French mixture of quenelles, mushrooms, and cock's combs and kidneys) in the center, and surround with small crayfish that have been trussed and cooked in court-bouillon.