Mediterranean Sea Bass in a Pastry Case

Name: Mediterranean Sea Bass in a Pastry Case (Loup de la Méditerranée en croûte)
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Cuisine: French
Ingredients: Salt and pepper; Salt and pepper; 2 pieces puff pastry large enough to encase the fish; 1 egg yolk, lightly beaten; 5 sprigs chervil, leaves picked; 5 sprigs tarragon, leaves picked; 1 Mediterranean sea bass, weighing about 6 ½ lb. (3 kg)

Loup de la Méditerranée en croûte

Preparation info

Serves
6 to 8

Difficulty
Medium
Ready in
2 hr 30

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

Ingredients

1 Mediterranean sea bass, weighing about 6 ½ lb. (3 kg)
5 sprigs chervil, leaves picked
5

Fish course
Pescatarian

Method

Gut the fish and remove the skin, being careful not to damage the flesh and leaving the head and tail intact. Make an incision along the back until you reach the central bone. Insert leaves of freshly picked chervil and tarragon into the opening. Season with salt and pepper and close up the fish. Repeat the procedure at the stomach.

Preheat the oven to <