Braising Fish

Braiser Fish

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

This is a relatively simple cooking method that enhances the natural flavor of fish. It is extremely important in classic French cooking. In a braiser, a fish is placed on a bed of aromatic garnish, moistened with an aromatic liquid, and cooked in the oven. It is frequently basted with the aromatic juices. This method is often used for whole or large cuts of fish, as well as for meats.

The bed of garnish on which the fish is cooked (fond de braisage) provides the aromatic element of the dish and often determines the name: bonne femme contains shallots, mushrooms, and parsley; dugléré has shallots, onions, chopped fresh tomatoes, and parsley; foyot has shallots, meat glaze, and parsley.