Mediterranean sea bass in a pepper and aged balsamic vinegar marinade with baby asparagus (Pavé de loup de méditerranée mariné au poivre et au vieux vinaigre balsamique, cuit à la plancha, jeunes asperges, sauce mousseuse) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 102) 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

    Despite the title, the Mediterranean sea bass is sprinkled with Sarawak black pepper, but is not marinated. See page 1042 for light chicken stock recipe. See page 1048 for chicken juice recipe.

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