à l'amiral

/ah lam-ee-rahl/
[French]

À l'amiral is French for "in the style of the Admiral" and is a garnish for poached fish such as turbot. It can comprise fried oysters, mussels Villeroy, crayfish (tails or whole), mushroom caps, slices of truffle with Nantua sauce, that is, Normandy sauce with crayfish butter.

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