What is en croûte?

En croûte refers to food that is encased in a pastry before it is baked. This technique typically involves wrapping meats, fish, or vegetables in a layer of dough, which not only adds flavor but also creates a visually appealing presentation. The pastry acts as a barrier, helping to keep the moisture in and enhancing the dish's overall texture. Common examples of this preparation include Beef Wellington or fish baked in puff pastry.

The other options describe different cooking techniques that do not involve the use of pastry. Marinating food before cooking, using a sauce during preparation, and cooking in a broth are all distinct culinary methods that focus on flavor infusion or moisture retention, rather than the enrobing of ingredients in dough, which is the hallmark of en croûte dishes.