Provenance / Canons / General / Poissonnier Core Techniques

Poissonnier Core Techniques

General Canon

GN.103.0001

Bar en Croûte de Sel — Whole Fish Baked in Salt Crust

Salt-crust baking encases a whole scaled fish (classically loup de mer/bar, sea bream, or red snappe…

GN.103.0002

Darne, Tronçon, and Suprême — Classical French Fish Cuts

Classical French fish butchery defines precise cuts that dictate cooking method, presentation, and p…

GN.103.0003

Goujonettes de Poisson — Breaded Fish Strips

Goujonettes are finger-sized strips of fish fillet (typically sole, whiting, or plaice), cut on the …

GN.103.0004

Paupiettes de Poisson — Rolled Stuffed Fish Fillets

Paupiettes are thin fish fillets (classically sole or whiting) spread with a savoury mousse or force…

GN.103.0005

Pochage à Court-Bouillon — Deep Poaching of Whole Fish

Deep poaching submerges a whole fish or large cut entirely in court-bouillon — a flavoured liquid of…

GN.103.0006

Pochage au Fumet — Shallow Poaching of Fish Fillets

Shallow poaching is the poissonnier's most versatile and refined technique, the basis for scores of …

GN.103.0007

Poisson à la Meunière — Flour-Dusted Pan-Fried Fish in Beurre Noisette

À la meunière ('in the style of the miller's wife') is the most celebrated pan-frying technique in t…

GN.103.0008

Poisson Braisé — Fish Braised on a Bed of Aromatics

Fish braising occupies the middle ground between poaching and roasting — the fish sits on a matignon…

GN.103.0009

Poisson en Papillote — Fish Baked in Parchment

En papillote encloses fish with aromatics, butter, and a splash of wine inside a sealed parchment pa…

GN.103.0010

Poisson Grillé — Classical French Grilled Whole Fish

Grilling whole fish over direct radiant heat is one of the oldest and most demanding techniques in t…