Bass and salmon with avocado (Bar et saumon cru aux avocats) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 37) by Wolfgang Puck
- bass
- avocados
- lemons
- tarragon
- salmon
- lime juice
-
EYB Comments
Can substitute lemons or wine vinegar for lime juice, and chives for tarragon.
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.