Sea Bass with Crab Sauce

Bar au sauce de cranquettes

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

The original sauce is made from cranquettes, small swimming crabs, full of flavour but a bit short on meat, and therefore perfect for making into a sauce. Our large crabs taste a little less pungent, but still work well in this dish, adapted from one I tasted at the restaurant which sits amongst the vineyards surrounding the Domaine Gayda between Carcassonne and Limoux.

This can also be made with red mullet, in which case I like to leave the livers in the fish while they cook, and then remove them when they are cooked through and incorporate them with the sauce.

Ingredients

    Method

    Part of