Sea-Bass Fillets with Lettuce Leaves

Name: Sea-Bass Fillets with Lettuce Leaves (Suprême de loup au vert de laitue)
Prep time: 45 min
Total time: 45 min
Yield: For four people
Cuisine: French
Ingredients: 1 egg yolk; 3 tablespoons whipping cream; 1 tablespoon chopped shallot; 3 generous tablespoons dry white wine; 3 tablespoons dry white vermouth; salt, pepper; 1 sea-bass weighing 1.5 kg (3¼ lb); a trickle of oil; 2 tablespoons flour; 70 g (2½ oz) butter; 2 nice green lettuces, not too tightly curled

Suprême de loup au vert de laitue

Preparation info

For
four
people

Difficulty
Medium
Ready in
45 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

1 sea-bass weighing 1.5 kg (3¼ lb)
2 nice gr

Europe
France
Fish course
Pescatarian
Mediterranean

Method

If a friendly fishmonger has not already done it for you, gut and scale the fish and remove the fillets, then skin them carefully. Cut each fillet into two. Season with salt and pepper and sprinkle with flour. Heat 15 g (