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POACHING
(8 of 9)
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Hospitality
and Catering |
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| Glazed fish styles for poached fish include: |
White wine sauce, egg yolks or sabayon and cream (lightly whipped). |
White wine sauce, egg yolks or sabayon and cream (lightly whipped), with sliced mushrooms, positioned on top of fillets prior to cooking. |
White wine sauce, egg yolks or sabayon and cream (lightly whipped), with sliced mushrooms, tomato concasse and chopped parsley, place on fillets prior to cooking. |
White wine sauce, egg yolks or sabayon and cream (lightly whipped), with green muscat grapes (skinned and de-pipped), place on cooked fish prior to saucing. |
White wine sauce, egg yolks or sabayon and cream (lightly whipped), with sliced mushrooms and shrimps. |
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