Carpe à la Chambord (Braised Mirror Carp, Chambord Garnish)

Ingredients

• 1 mirror carp (carpe miroir)
• Fine fish farce
• 250 grammes soft roes
• 125 grammes raw mushrooms
• Truffles
• Aromatics
• Red wine (two thirds of the moistening)
• Fonds de poisson (one third of the moistening)
• Rice
• 10 quenelles of truffled farce
• 4 decorated oval quenelles
• 20 truffles turned in olive shapes and glazed
• 10 gudgeon
• 10 escalopes of soft roes
• 10 small fluted mushrooms
• 10 medium crayfish
• Sauce Génevoise

Instructions

1. Choose a carp of the kind called carpe miroir.
2. Fill it with fine fish farce to which have been added, per kilo of farce, 250 grammes of sieved soft roes and 125 grammes of raw chopped mushrooms.
3. Sew it up, remove the skin over the middle of the body on both sides, and lard or stud it with truffles; or else mask the bared part with farce and simulate the scales with truffle crescents.
4. Set it on the grid of the poissonnière and braise it on a bed of aromatics, moistened to two thirds the height of the fish with two thirds red wine and one third fonds de poisson.
5. Glaze it at the last moment.
6. Dress it on a rice base to raise it slightly and surround it with the 10 spoon-moulded truffled quenelles, the 4 decorated oval quenelles, the 20 glazed olive-shaped truffles, the 10 fried gudgeon, the 10 escalopes of soft roes, the 10 small fluted mushrooms and the 10 trussed crayfish.
7. Decorate the piece with hatelets made up of elements of the garnish.
8. Reduce the braising liquor and draw a sauce Génevoise from it to serve with the fish.