Grilled fillet of Mediterranean sea bass with seafood in a lemony fish juice (Loup de méditerranée en filet finement taillé quadrillé au gril de la cheminée, des supions sautés et d’autres frits, jus de poisson, citron et huile d’olive) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 90) by Alain Ducasse

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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.

Notes about this recipe

  • Eat Your Books

    See page 1044 for calf's foot jelly recipe. See page 1042 for light chicken stock recipe.

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