Seiches à l’Aiguemortaise from Mediterranean Seafood by Alan Davidson
We read the title of this recipe on the menu of the restaurant l’Escale at Aigues-Mortes; but the chef, M. Rémi Rigal, told us that it was not a traditional speciality of the town but his own...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Spoon
- Colander
- Mixing bowl
- Glass
Ingredients
- water
- garlic
- onion
- tomato purée
- pepper
- cayenne
- cognac
- white pastis
- cuttlefish
- egg-yolk
- salt
- olive oil
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