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Poached Trout Paupiettes with Vin Blanc Sauce
Book Information
The Professional Chef (8th Edition)
Page: 618
Ingredients
Butter
Chive Stem
Dry White Wine
Fish Fumet (page 353)
Fish Velouté (page 383)
Heavy Cream
Parsley Stem
Salmon Mousseline (p. 1030)
Shallot
Trout Fillet
White Pepper
White Peppercorns
Tags
Steaming and Submersion