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Trout Cambaceres (Truite a la Cambaceres) |
Trout Cambaceres (Truite a la Cambaceres)...KEYWORDS: trout recipe game fish recipe french recipe french cooking french cusine
The following is a VERY ambitious bit of French Cuisine. The language that Escoffier uses is a delight just to read, however.
Select a male trout in preference; clean him, and remove his gills without opening him in the region of the belly.
Skin him on one side, starting at a distance of one inch from his head and finishing within two and one-half inches of the tail.
Lard the bared portions with truffles and the outside part only of carrots, cut into rods.
This done, spread out a napkin, lay the trout on, belly down, and with a sharp knife, separate the two fillets from the bones, beginning in the region of the head and proceeding straight down to where the body converges toward the tail.
The spine being thus liberated, sever it at both ends; from the tail and the head, and withdraw it, together with all the rib bones. The intestines are then removed, the inside of the fish is well cleaned, the fillets are seasoned on their insides, and the trout is stuffed with a mousseline forcemeat of raw crayfish. The two fillets are drawn together, and the trout, thus reconstructed, is covered with thin slices of bacon and laid on the drainer or trivet of the fish-kettle and braised in Sauterne wine.
When the fish is done, remove the slices of bacon, glaze it, and put it on dish. Surround it with alternate heaps of morels (French if possible) tossed in butter and milt a la Meuniere.
Send to the table, separately, a fine Bechamel sauce, combined with the braising-liquor of the trout, strained and reduced and finished with crayfish butter.
SOURCE:
- from The Escoffier Cook Book
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