Bass Flamed with Fennel and Armagnac

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Best of Floyd

The Best of Floyd

By Keith Floyd

Published 1995

  • About

In high summer in Provence you take bundles of wild fennel stalks and leave them to dry in the sun so that later you can burn a faggot of fennel under that supreme fish – the bass – giving it the heady aromatic flavour of the Midi. A classic among classics. Indeed, a veritable classic. Absolutely brilliant! This must be cooked on a barbecue.