Filet of sea bass with calamari and a lemon-roe condiment in a sea urchin sauce (Bar de ligne en épais filet, sucs de cuisson liés d’oursins, supions, condiment de citron – corail) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 56) by Alain Ducasse

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Notes about this recipe

  • Eat Your Books

    See page 1044 for calf's foot jelly recipe. See page 1041 for chicken hen consommé recipe. Can substitute another variety for Charlotte potatoes.

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