1706 Truite Saumonée Froide à la Norvégienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.