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2. Stock (food) - Wikipedia

   en.wikipedia.org/wiki/Stock_(food)

   Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue.

3. Florentine (culinary term) - Wikipedia

   en.wikipedia.org/wiki/Florentine_(culinary_term)

   It is recipe 831 in that translation. Escoffier called for poaching the fish in butter and fumet, a stock made of fish bones, cooking the spinach in butter, covering the dish with Mornay sauce, garnishing it with grated cheese, and finishing it in an oven or salamander. [6]

4. What Is Fish Sauce? (Plus, Why This Magical Ingredient ... - AOL

   www.aol.com/fish-sauce-plus-why-magical...

   So, what is fish sauce exactly? This popular Asian condiment, made from fermented fish, works as a powerful flavor enhancer that can be used to give a bold umami boost to a variety of dishes.

5. Normande sauce - Wikipedia

   en.wikipedia.org/wiki/Normande_sauce

   It may be served with seafood dishes such as those prepared with shellfish and fish. [2] [3] A 1911 recipe from Minneapolis, Minnesota uses the sauce as a garnish upon a molded fish dish. [1] Sole Normande is a dish prepared using sole that is topped with Normande sauce. [4] It is sometimes used with fettuccine dishes, such as chicken ...

6. Everything You Need To Know About Fish Sauce - AOL

   www.aol.com/lifestyle/everything-know-fish-sauce...

   Main Menu. Health. Health

7. List of sauces - Wikipedia

   en.wikipedia.org/wiki/List_of_sauces

   Genevoise sauce - A brown sauce made with fish fumet, mirepoix, red wine, and butter usually accompanied with fish. Gribiche – Mayonnaise with hard-boiled eggs, mustard, capers and herbs. [ 35 ]

8. Sauce bercy - Wikipedia

   en.wikipedia.org/wiki/Sauce_bercy

   Sauce bercy is a classic sauce of French cuisine. The main ingredients are fish stock, velouté sauce, white wine, shallots and butter. [1] [2] Auguste Escoffier wrote in Le guide culinaire that sauce bercy is made to be served alongside fish. [2]

9. 15 Ways to Prepare Whole Fish, From Salt Baking to Steaming

   www.aol.com/15-ways-prepare-whole-fish-182800179...

   Rub tender whole trout (a substitute for the typical fresh water fish mojarra) with a mix of mustard, Worcestershire sauce, and garlic powder then stuff it with onion slices before cooking in a ...