Basic Professional French Cooking

On www.melaniff.com since 2016

Introduction to Basic Techniques

Session 19

1. 1.Poisson Meuniere
   

2. 2.Grilled Fish
   

3. 3.Fried Fish
   

4. 4.Compound Butters
   

5. 5.Various Stuffings for Fish
   

6. 6.General Information about Fish
   

    RECIPES

    Mousseline de Poisson

    Poisson Meuniere

    Truite Grenobloise

    Goujonettes de Sole aux Deux Sauces