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Culinary Technique - Piquage

Akin to larding, piquage consists of threading strips of lard, ham, garlic or truffle through the surface of the meat or fish. Though less well known, this can be done using vegetables as well. Hard vegetables like onions, parsnips, parsley root, turnips, beetroots, truffles, peppers, carrots, leeks and celery are prime candidates for piquage. 

TECHNIQUE:

  1. Clean and wash the vegetables. Cut them into thin sticks or strips.
  2. Cut small incisions into the meat or the fish and insert the vegetable strips.