1604 Filets de Brochet Régence

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut the skinned fillets of pike into fairly thick, large oval-shaped slices; remove the bones carefully and inset the pieces of fish with slices of truffle. Place in a well buttered tray, moisten with a little white wine and Fish Stock and poach in the oven, basting from time to time. Glaze the fillets at the last moment.

Arrange in a circle on a round dish with a Régence garnish for fish in the centre and surround with small trussed crayfish which have been cooked in a Court-bouillon.

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