Perch a la Concorde
- 3 perch fillets (about a pound each)
- salt
- 14 peeled olives
- 3 tomatoes
- few slices of truffle
- Remoulade Sauce
Clean fillets of 3 perch (about a pound each), delicately sprinkle with salt, roll and fasten with toothpicks. Simmer in lightly salted water until tender. Lift out of the pan carefully and place in a pyramid on a platter. When cold, garnish space between fillets with 14 peeled olives, sections of 3 tomatoes and few slices of truffle. Spray generously with Remoulade sauce over the whole.
Submitted by Jun 1, 2009
15 min
30 min
45 min