Poach the trout in Court-bouillon and allow to cool in the cooking liquid. Remove the skin, decorate the fish and glaze well with clear Fish Aspic Jelly.
Set a layer of the same jelly on a suitable dish, place a sculpted base of rice in the centre and arrange the trout on top. Stick a line of nice large prawns, the tails of which have been shelled, down the centre of the trout. Surround with the same garnish as for cold Salmon à la Norvégienne and serve accompanied with Sauce Russe.