Jeni Wright, Eric Treuille, Le Cordon Bleu

Stuffing Through the Back Before Baking

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

Though the back cavity is smaller than the stomach, stuffing the back enables the fish to maintain a good shape. For the technique of boning a whole fish through the back.

Spoon the stuffing into the cavity in the back of the fish. Wrap and bake as for the fish shown left.

Part of

Fish & Shellfish

Baking

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