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A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

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As with baking, braising is also a method of cooking in an oven; the fish is normally braised on a bed of vegetables with the addition of stock and wine. Braising is a slower method of cooking, and it is always carried out in a covered pan in a moderate oven (160-180°C/325-350°F/Gas Mark 3-4). The fish must be basted occasionally with the cooking liquor and it is normally served in its own liquor or with a sauce made from it. Again, like baking, this method is more suited to whole fish or cuts of firm fish such as turbot and brill.