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Denté Farci, Grillé et Flambé à la Farigoulette
Stuffed denté Grilled and Flamed with Wild Thyme
Preparation info
- Serves
Four
- Difficulty
Medium
Appears in
Published 1981
This is a recipe which calls for a certain amount of dexterity. It may be used also for sea bass, grey mullet and daurade.
Method
Having acquired a denté, gut, scale, wash and pat it dry. Season it in the ordinary way with salt and pepper. Then paint the inside with French tarragon mustard and some fresh tomato sauce
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