Salmon or Salmon-Trout in White Alpine Crépy in Pastry Crusts

La Truite-Saumonée au Crépy sur Croûtes

Preparation info

  • For


    • Difficulty


    • Ready in

      6 hr

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

When Mademoiselle Ray decides to use this method with her fish, she divides it into boneless fillets or steaks and gently poaches them upon a bed of butter and shallots in the crackling white wine of the High Savoy, the Crépy, which is now widely available in the United States. Then she serves the fish with a white wine sauce on individual shells of flaky pastry dotted with black truffles. (See menu and wine suggestions.)