Porgy Provençal

Daurade provençale au four

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      50 min

Appears in
Paul Bocuse: Simply Delicious

By Paul Bocuse

Published 2014

  • About

Ingredients

  • One 3 lb. (1.4 kg) porgy or sea bream
  • 1 small (50

Method

Peel and finely slice the onion and shallot. Blanch the tomatoes to peel them easily; once peeled, cut them into quarters. Cut off any dirt from the stems of the mushrooms, then quickly dip the mushrooms in water with a little lemon juice squeezed in to wash them. Drain them and pat them dry; only sl