The Various Ways of Cooking Fish

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About
The different ways of preparing fish all come under one or other of the following methods:
  1. Cooking in salted water—this can be used for whole large fish and cuts of fish equally as well as White Wine Court-bouillon.
  2. The poaching of fish in very little liquid—this is applicable to fillets and small cuts of fish.
  3. Braising—which is used above all, for large whole fish.
  4. Cooking au Bleu—which is particularly suitable for trout, carp and pike.
  5. Deep frying—which is applicable above all, for whole small fish and cuts of fish.
  6. Cooking of fish in butter called à la Meunière—applicable to small whole fish and cuts of fish.
  7. Grilling—for small whole fish and cuts of fish.
  8. The cooking method called au Gratin— suitable for medium-sized fish and for cuts of fish.