Batelière (à la): The expression “à la batelière” applies, in classic cuisine, to a fish garnish made up of poached button mushrooms, glazed baby onions, fried eggs and truffled crayfish.
This preparation also concerns a recipe for fillets of sole presented in trays - hence its name - on a salpicon of crayfish tails and mussels, topped with a white wine and herb sauce.
As for the mackerel "à la batelière", it is simply grilled...
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