1658 Côtelettes de Saumon d’Artois

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut a fillet of salmon into fairly thin slices each weighing 100–110 g (3½–4 oz. Trim these slices to the shape of a cutlet, spread one side neatly with a layer of fairly stiff whiting forcemeat, brush the surface with egg white and decorate with shapes of truffle.

Heat some clarified butter in a shallow pan until very hot, place in the cutlets carefully, cook for a few minutes then place in the oven to complete the cooking of the forcemeat. Arrange carefully on a suitable dish and serve accompanied with Sauce aux Huîtres.