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POACHING
(7 of 9)
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Hospitality
and Catering |
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| To finish a poached fish dishe you can leave it unglazed, use a glaze or use a gratinated fish sauce . |
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| Unglazed fish styles for poached fish are: |
White wine sauce and fleurons. |
White wine sauce, mussels, shrimps, button mushrooms and chopped parsley. |
White wine sauce, tomato concassé and chopped parsley. |
White wine sauce, cooked sliced mushrooms, shrimps and truffle (finely chopped), all combined with the sauce prior to coating over the cooked fish. |
White wine sauce, julienne of cooked leek, carrot, celery and truffle, all combined with the sauce prior to coating over the cooked fish.
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