Daurade à la Crème d’Oursins

Daurade with Sea-Urchin Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

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  • a daurade of about 750 g (1 lb 10 oz)
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Clean the fish and place it in a poissonnière. Cover with cold water and add vegetables, herbs, seasoning and lemon juice. Put it on a vigorous flame until it comes to the boil, then lower the heat and leave it to simmer gently for about 10 to 15 minutes, with the lid on.

For the sauce, take two dozen sea-urchins extract their corals and mash these up