Eel or whatever fish with herb sauce (Anguille ou n'importe quoi au vert) from Glorious French Food: A Fresh Approach to the Classics (page 241) by James Peterson

  • bouquet garni
  • leeks
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  • EYB Comments

    Despite the title, this recipe calls for whole fish, not eels. Suggests striped bass, sea bass, Spanish mackerel, red snapper, walleye, or kingfish.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    Despite the title, this recipe calls for whole fish, not eels. Suggests striped bass, sea bass, Spanish mackerel, red snapper, walleye, or kingfish.

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