1706 Truite Saumonée Froide à la Norvégienne

Name: Truite Saumonée Froide à la Norvégienne
Cuisine: France
Ingredients: trout; fish; court-bouillon; prawns; rice; sauce russe; cold salmon; fish; glaze; jelly; jelly

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

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