Alose à la savoyarde

Name: Alose à la savoyarde (Shad Cooked in Court Bouillon with Vegetables)
Cuisine: France
Ingredients: Salt and pepper; 1 bouquet garni (thyme, bayleaf, parsley); Salt and pepper; 4 1b (2 kg) shad (or perch, or trout), scaled, gutted and washed; 4 1b (2 kg) shad (or perch, or trout), scaled, gutted and washed; 12 small onions; 4 artichoke bottoms; 4 1b (2 kg) shad (or perch, or trout), scaled, gutted and washed; 3 oz (75 g) butter; 1 bouquet garni (thyme, bayleaf, parsley); 2 glasses dry white wine; 1 bouquet garni (thyme, bayleaf, parsley); 1 bouquet garni (thyme, bayleaf, parsley); 1 lemon, sliced; 5 oz (150 g) mushrooms; 1 small carrot; 1 large onion, quartered

Shad Cooked in Court Bouillon with Vegetables

Preparation info

Serves
6

Difficulty
Medium

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

3 oz (75 g) butter
4 1b (2

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

First make the court bouillon. Put all the ingredients into a saucepan with 2 pints (1 litre) water. Bring to the boil and reduce for 30 minutes before straining.

Meanwhile, melt the butter i