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Poissons Braisés
Braised Fish
Appears in
By Alma Lach
Published 1974
Braising should be done in a special pan called a poissonière. This pan is oblong in shape, deep, and narrow. It has a rack on which the fish is placed. Then this rack is lowered into the cooking liquid by handles on each end. It works very much like a French-frying basket and makes handling the cooked fish easy.
If you do not have a poissonière, construct a hammock from foil to fit the pan in which the fish will be cooked. Make this hammock from heavy-duty foil, long enough to have foil handles at each end. Punch holes in the bottom of the foil to let the liquids drain through as the fish is lifted. Put fish on the foil and lower into the pan. When fish is done, lift foil and fish to hot platter. Turn foil over, thus rolling the fish off, or tear the foil from under the fish, depositing it onto the platter.