460. Pesce col Pangrattato

Breaded Fish

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

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Method

This dish, which can also be used as an entremets, is made especially when you have high-quality poached fish left over. Cut the fish into small pieces, carefully remove all the bones, then put the pieces in béchamel sauce (recipe