1605 Grenadins de Brochet

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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

Arrange in a circle on a round dish and serve with any suitable sauce and garnish.