Carpe à la Parisienne (Braised Carp with Chablis and Oyster Sauce)

Ingredients

• 1 large carp
• Ordinary fish farce
• Truffles
• Aromatics
• Chablis (two thirds of the moistening)
• Fonds de poisson (one third of the moistening)
• Rice
• 12 crescents of farce de brochet à la crème
• 12 fluted mushrooms
• 12 small glazed truffles
• Crayfish
• Velouté de poisson
• Oysters

Instructions

1. Fill a large carp with ordinary farce.
2. Strip the skin from both sides over two thirds of the body, leaving a part towards the head and a part towards the tail untouched.
3. Mask the bared part with farce and decorate it with graduated truffle crescents to simulate scales.
4. Braise on a bed of aromatics with two thirds Chablis and one third fonds de poisson, and glaze at the last moment.
5. Dress the fish on a low pad of rice and surround it with the 12 truffle-contisé crescents of farce de brochet à la crème, the 12 fluted mushrooms and the 12 small glazed truffles.
6. Decorate with hatelets of crayfish.
7. Reduce the braising liquor, thicken it with Velouté de poisson and add poached and bearded oysters; serve it as the sauce.