Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

This method is also used for fish that have been cut into fillets, darnes, or tronçons.

  1. Prepare the designated style of fish.
  2. Butter a sautoir.
  3. Preheat the oven to 177°C (350°F).
  4. Evenly distribute the required garnish across the bottom of the pan.
  5. Add the fish and season with salt and pepper to taste. Add enough fish stock and white wine to come halfway up the sides of the fish.
  6. Cover the fish with parchment paper cut into a circle to fit the pot with a small hole cut in the center and place over high heat. Bring to a boil. Immediately transfer the pan to the oven and bake until fish is cooked through.
  7. Remove from the oven and keep hot. Carefully pour the cooking liquid into a russe or sauteuse and place over high heat. Cook, without stirring, until reduced by four fifths. When the color deepens and the liquid thickens, add heavy cream and again bring to a boil.
  8. Lower the heat and simmer until the sauce is thick enough to coat the back of a spoon (nappant). If desired, the sauce may also be thickened with a velouté or a beurre manié.
  9. Remove the sauce from the heat and monter au beurre. Taste, and if necessary, adjust the seasoning with salt and pepper.