Denté Farci, Grillé et Flambé à la Farigoulette from Mediterranean Seafood by Alan Davidson
This is a recipe which calls for a certain amount of dexterity. It may be used also for sea bass, grey mullet and daurade.
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Cooking tools:
- Fish scaler
- Chef's knife
- Cutting board
- Paper towel
- Pastry brush
Ingredients
- french tarragon mustard
- fresh tomato sauce
- tomato
- onion
- salt
- pepper
- olive oil
- vinegar
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