Sea Bass Fillets with Tapenade Sauce from Sud de France by Caroline Conran
The idea for this robust black olive sauce came from the great American writer about wine and food Richard Olney, who documented the cookery of his friend Lulu Peyraud, proprietor of the Domaine Te...
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Ingredients
- 100 g black olive tapenade
- salt, pepper
- 8 anchovy fillets, chopped
- 2-3 cloves garlic, chopped
- 3-4 tbsp olive oil
- ½ tsp dried thyme
- pinch cayenne pepper or chilli powder
- 125 ml milk
- 50 g flour
- 3-4 tbsp sunflower oil
- 4 large sea bass fillets
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