Salmone alla Marcel Trompier

• 1 fillet of salmon about 4-4 1/2 oz., boned and peeled;
• 2 oz. of a mousse of white meat fish, (bass or dentice) a sweet water fish  would be preferable; 4-5 slices blanched cucumbers;
• 4-5 slices blanched  tomatoes;
• 4-5 slices large, blanched mushrooms;
• salt and white pepper, a pinch;
• 1/4 cup white wine;
• fish broth, reduced;
• 2 oz. clarified butter;
• parsley, chopped;
• 2 drops of Cognac;

Take a sheet of vegetable paper 15 inch x 15 inch.

Brush on some butter, salt and pepper and two drops of Cognac.

Brush the salmon fillet with the mousse, and place on the paper.

Fold the paper to form closed package.

Place on a flat baking pan with the rest of the butter, the reduced fish broth and white wine.

Boil over high flame, then place pan in the oven.

When cooking is complete, decorate with the already boiled vegetables, making a three-color design.

Pour over the clarified butter, sprinkle with parsley.
 
 
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