Galantine of Sea Trout from Tony Bilson's Recipe Book by Tony Bilson
Bone the fish so that the back of the salmon or trout is left intact and the head is left on. Spread the fish flat so that the skin is on the downward side. With a very sharp knife remove the two l...
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Ingredients
- 1 whole Atlantic salmon or sea trout, weighing 1 kg
- 2 tbl chopped parsley
- ½ bunch chives, cut into tiny rounds with scissors
- 3 sprigs thyme
- 4 shallots, chopped
- ground black pepper
- 75 ml chardonnay
- 2 egg whites
- 750 ml cream
- 200 g mushrooms, chopped
- 50 g butter
- 1 bunch asparagus, (optional), blanched and cut into 2-cm lengths
- salt
- 1 litre court-bouillon, or enough to cover
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