Suprême de Brochet Mère Brazier

Mère Brazier was one of the great women cooks of Lyon. ‘With the death of Mère Brazier disappears a style of cooking that is simple, honest, rigorous, and without pretention’ sighs Paul Bocuse, the ‘emperor’ and founder of nouvelle cuisine, who trained with her for three years as a commis assistant cook. Any well flavoured white fish such as hake or haddock can take the place of pike in this dish.