Sea Bass in Pastry with Sauce Choron

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in
My Best: Paul Bocuse

By Paul Bocuse

Published 2016

  • About

A fish with an exquisite, concentrated taste, bass (also known as perch) retains all its flavor in this recipe, thanks to the pastry case. This dish is typical of the “Bocusienne” culinary tradition.


Sea Bass

  • 1 bass weighing around pounds (800 g), skinned
  • Table salt


Prepare the Sea Bass

  1. Cut the fish under the gill, as far as the central bone. Split the skin all along the back.

  2. Slip the blade of the knife under the skin, and peel it back over the whole side, pulling it toward the tail. Do the same th