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Poached Trout Paupiettes with Saffron
Book Information
The Professional Chef (8th Edition)
Page: 621
Ingredients
Butter
Chives
Dry White Wine
Fish Fumet (page 353)
Fish Velouté (page 383)
Shallot
Spinach
Tomato
Trout and Saffron Mousseline (page 621)
Trout Fillet
White Pepper
Tags
Steaming and Submersion