Fisk Cook

The role of poissonier is very complex. The chef poissonier is responsible for cooking all fish, shellfish, and other seafood, including fish that is served hot during the service and fish that is cooked for the garde manger.

The poissonier also prepares the fonds, jus, and hot and composed butters that are served with the fish. He must also, depending on the menu of the restaurant, prepare all soups (potages, crèmes, veloutés, etc.) that might normally be prepared by the entremetier (see next section). The poissonier also prepares fish fumet, garnishes, and hollandaise sauce. In a smaller kitchen, these tasks would be performed by the saucier.