12 Fish Glaze

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


This kind of glaze is not used as much as meat or Chicken Glaze. It is made in the same way as Meat Glaze using Fish Stock instead of Brown Stock. In practice the fish essence which is used for poaching the fish will have a more delicate flavour than Fish Glaze and should be reduced and added to the sauce. (See Fish Essence.)