Broiled grouper on a fondue of endives with a red wine sauce from The Cuisine of Hubert Keller (page 145) by Hubert Keller and John Harrisson

  • fresh thyme
  • endive
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute other red wine for Pinot noir wine; and large trout, halibut, or swordfish for grouper. See recipe for optional bacon add-in.

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Notes about this recipe

  • Eat Your Books

    Can substitute other red wine for Pinot noir wine; and large trout, halibut, or swordfish for grouper. See recipe for optional bacon add-in.

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