Roast Mediterranean bass with confit tomato paste in a classic sauce Grenobloise (Rôti de loup de méditerranée, tomate confite écrasée, une grenobloise classique) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 91) by Alain Ducasse

  • lemon
  • Sarawak pepper
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Both olive oil and butter are missing in the print Ingredients but are used in the fourth paragraph under "Preparing and Cooking the Bass."

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.

Notes about this recipe

  • Eat Your Books

    Both olive oil and butter are missing in the print Ingredients but are used in the fourth paragraph under "Preparing and Cooking the Bass."

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.