1770 Filets de Maquereau à la Dieppoise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Shallow poach the fillets with a little mushroom cooking liquor, white wine and butter. Drain well, remove the skin, arrange on an oval dish and surround with Dieppoise garnish.

Coat the fillets and garnish with White Wine Sauce containing some mussel cooking liquor and the reduced cooking liquid from the fish.