1726 Bar or Loup de Mer

Sea Perch or Sea Wolf

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

large fish of this species can be poached whole in salted water and served accompanied with any sauce suitable for large fish. Small ones may be deep fried, shallow fried à la Meunière or grilled and served with any suitable compound butter.