Filet de Pagre Grillé au Beurre de Pissala (ou Poutargue) et Poulpes d’Olives Noires

Grilled Couch’s Sea Bream or Red Porgy with Anchovy Butter & Olive Purée

Preparation info

  • 4

    • Difficulty

      Easy

Appears in

A Table in Provence

A Table in Provence

By Leslie Forbes

Published 1987

  • About

Pierre Minguella says the pagre is a ‘bâtard’, halfway between the pageot rouge (Pandora) & the sar. A bastard the pagre may be, but as a member of the highly-prized bream family (the only Mediterranean member available on the Atlantic’s western side), its firm, delicious flesh is superb when baked or, as in this recipe, grilled with salty anchovies. Daurade (gilt-head bream), the pagre’s more illustrious cousin, may be substituted (or any fleshy salt-water fish), with equally fine resu