Poissonnier Advanced Techniques

Carpaccio de Poisson — Thinly Sliced Raw Fish à la Française

Fish carpaccio — paper-thin slices of raw fish fanned on a chilled plate and dressed with citrus, ol…

Glacer au Sabayon — Sabayon Glazing Fish under the Salamander

Glazing fish with sabayon is the finishing technique that elevates a shallow-poached fish fillet fro…

Lotte Rôtie — Roasted Monkfish (The 'Poor Man's Lobster')

Monkfish (lotte, baudroie) is the fish that behaves like meat — its firm, dense, boneless tail fille…

Poisson à la Vapeur — French Steamed Fish with Aromatics

Steaming fish is the purest cooking method in the poissonnier's repertoire — no fat, no liquid conta…

Poisson Fumé — French Hot and Cold Fish Smoking

Fish smoking in the French tradition encompasses two distinct techniques: fumage à froid (cold smoki…

Saumon à l'Unilatérale — One-Side Cooked Salmon

Saumon à l'unilatérale is a technique that emerged from nouvelle cuisine and became a modern French …

Tartare de Poisson — Classical French Fish Tartare

Fish tartare is the poissonnier's raw-fish preparation — sashimi-grade fish hand-cut into precise sm…