The salient feature of lean-day fish in the roast course, whether poached or fried, was that they were served "dry", placed on a napkin and not served in a sauce or ragoût. In contrast, poached and fried fish served as entrées, hors d’œuvre, or relevés, were always served in a sauce or ragoût. Additionally, poached fish in the roast course were prepared with the scales still on the fish, if they were attractive, unlike whole fish served as relevés, which were always served without scales.
The salient feature of lean-day fish in the roast course, whether poached or fried, was that they were served "dry", placed on a napkin and not served in a sauce or ragoût. In contrast, poached and fried fish served as entrées, hors d’œuvre, or relevés, were always served in a sauce or ragoût. Additionally, poached fish in the roast course were prepared with the scales still on the fish, if they were attractive, unlike whole fish served as relevés, which were always served without scales