1607 Brochet à la Montebello

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Carefully clean a nice medium-sized pike and stuff it with a good Fish Forcemeat. If the fish is to be presented on its side, remove the skin from the middle two-thirds of the fish on one side. If it is going to be presented standing up on its belly, remove the skin from both sides. Coat the skinned area with a fine fish and cream forcemeat and cover this with well flattened fillets of sole trimmed to the correct size and inset with slices of truffle.

Braise the pike with white wine on a bed of vegetables and herbs keeping it covered so as to preserve the whiteness of the fillets.

When cooked, place the pike on an oval base made of rice or semolina and surround it with a garnish of semi-flattened Croquettes of prawns, Barquettes of soft roes, and cooked trussed crayfish.

Serve accompanied with a fish Velouté finished with Anchovy Butter, and containing some poached and bearded oysters.