1555 The Braising of Fish

Name: The Braising of Fish
Cuisine: France
Ingredients: salt pork fat; truffle; turbot; fish; salmon; trout; whole salmon; fish stock; glaze; pork rind; white wine; vegetables; herbs; gherkin; carrot; fish sauce

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

This method of cooking is mainly used for whole salmon, cuts of salmon, large trout and turbot. Sometimes the fish is larded