Sea Bass with Crab Sauce from Sud de France by Caroline Conran
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 pungen...
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Ingredients
- squeeze of lemon juice
- 100 ml olive oil
- extra olive oil for cooking the fish
- salt, cayenne pepper
- 4 small sea bass weighing 200g-250g each
- 100 g brown and white crabmeat or 1 x 250g female crab, cooked
- 2 egg yolks
- 1 tbsp harissa
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