Braised Whole Fish

Whole pike, salmon, snapper, trout, white fish

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 2 carrots, diced
  • 1 branch celery, diced
  • 2 onions, sliced
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Method

  1. Put vegetables and pound butter in bottom of poissonière, or cooking pan. Sauté vegetables 5 minutes. Lay fish on rack, or in foil hammock. Set on top the vegetables. Add liquids, bring to a boil, then reduce to a simmer. Set lid aske