Fish Glaze

Glace de Poisson

Preparation info

  • Difficulty

    Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Fish glaze is prepared in the same way as meat glaze except that fish stock is used instead of meat stock. Fish glaze has a strong fishy taste that it can impart to sauces if used in more than tiny amounts. It is better to substitute reduced mussel or clam cooking liquid or reduced court-bouillon. If concentrated fish stock is required, prepare a double fish stock by moistening fish or fish bones with a previously made fish stock.