Alose à la Piquerette

Shad, perch, pike, bream

Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About

Any river fish can be subjected to this form of preparation, not only the shad which, though found in quantity and of superior quality in the Severn, is not very often on sale in the fishmonger’s. The characteristic of the dish is the use of white Anjou wine - from the Coteaux de Saumur, the Coteaux de la Loire, or the Coteaux du Layon - in the cooking, with fine breadcrumbs and butter to thicken the sauce.