1555 The Braising of Fish

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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This method of cooking is mainly used for whole salmon, cuts of salmon, large trout and turbot. Sometimes the fish is larded on one side with strips of salt pork fat, truffle, gherkin, carrot etc., before braising; the usual vegetables and herbs for braising are used, omitting pork rind.

According to the manner in which the fish is to be served it is first moistened with half red or white wine and half Fish Stock taking care that the liquid is just sufficient to come three-quarters of the way up the fish. Unless the preparation is to be completely Lenten the fish may also be covered with thin slices of salt pork fat; it should be basted frequently during cooking.

The utensil used should be one with a lid that is not too tight fitting so that the reduction of the liquid can take place at the same time as the fish is cooking.

When the fish is almost cooked, remove the cover so as to allow it to glaze. When this has been done, drain the fish well, arrange it on the serving dish and keep it warm.

Strain the cooking liquid, allow it to settle, then skim off the fat; reduce as necessary and add to the fish sauce.

Braised fish are usually accompanied with a garnish, the composition of which is indicated in each recipe of its type.

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