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Fish fillet napped with bechamel sauce (with vegetables and potatoes)

As Drizzle (from French nappe , tablecloth ') is called a form of preparation in the kitchen. When nappating, dishes are covered with a sauce or jelly , painted over or evenly poured over them.

Unlike the sauce boats , in which the sauce is placed below or beside the feed, when the feed Drizzle with the sauce is covered. Long fried dishes, such as roasts , as well as certain fish preparations or vegetables, e.g. B. Cauliflower with bechamel sauce . Napping is usually done immediately before the food is served.

supporting documents

  1. F. Jürgen Herrmann (Ed.): Herings Lexicon of the Kitchen. Fachbuchverlag Pfanneberg, Haan-Gruiten 2012 (licensed edition Nikol, Hamburg 2016); P. 548. ISBN 978-3-86820-344-8 .

Web links

Wiktionary: nappieren  - explanations of meanings, word origins , synonyms, translations