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Braisage des Poissons
Appears in
Published 2010
- Clean and scale the whole fish, can be stuffed if desired.
- Prepare butter and seasoning.
- Deglaze and add enough stock to three-quarters its height.
- Cook covered basting regularly.
- Glaze the piece with or without the skin.
© 2010 All rights reserved. Published by Le Cordon Bleu.