Denté Farci, Grillé et Flambé à la Farigoulette

Stuffed denté Grilled and Flamed with Wild Thyme

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

This is a recipe which calls for a certain amount of dexterity. It may be used also for sea bass, grey mullet and daurade.


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