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Poisson aux Tomates, Gratiné
Fish with tomatoes, au gratin
Preparation info
- Serves
Four
- Difficulty
Medium
Appears in
Published 1980
This is a versatile recipe, which may be applied to a bream or porgy which has first been poached in a court-bouillon; but is equally suitable for grilled steaks of grouper, fried fillets of weever, etc. Whatever the fish, you will need about 700 g (1½ lb), cooked weight; and in addition: