Skin the salmon, set the piece upright upon the belly side, and decorate the fillets with pieces of truffles, poached white of egg, chervil leaves, and tarragon.

Coat the garnish with a little melted fish aspic so as to fix it. Then sprinkle the piece several times with melted aspic jelly, so as to cover it with a transparent veil. Place the fish prepared in a glass dish shaped to the fish and pour over enough clear melted jelly to fill the dish, and serve.