Glazing

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Shallow-poached fish is sometimes glazed before serving. This is done as follows:
  1. According to the particular recipe, combine the finished sauce with egg yolk, hollandaise sauce, and/or lightly whipped cream. Alternatively, combine the reduction of the cooking liquid with Mornay sauce instead of fish velouté.

  2. Coat the fish with the sauce and run the plate or platter under the salamander or broiler for a few seconds, or until the sauce is golden brown.