Amiral (At): "À l'amiral" applies, in classic cuisine, to a garnish for fish (sole or fillets of sole poached in a stock, stuffed turbot, braised salmon), the elements of which are chosen from the following: oysters, mussels, crayfish tails or trussed crayfish, mushroom heads turned or sliced, truffle blades.
The preparation is usually topped with a Nantua sauce....
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