Braised Fish

Ideal for large, firm fish

To braise fish it is seasoned, seared or browned in fat and then simmered in liquid in a covered pot, at a low heat (either on the stove or in the oven).   The fish will soak up the flavour of the juices from the sauce and become very tender.   Braising is ideal for large, firm fish.

Braised Fish Videos:

Braising Fish – Viking Range




Braising Fish