Daurade à la Crème d’Oursins from Mediterranean Seafood by Alan Davidson
Clean the fish and place it in a poissonnière. Cover with cold water and add vegetables, herbs, seasoning and lemon juice. Put it on a vigorous flame until it comes to the boil, then lower the...
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Cooking tools:
- Fish kettle
- Stove
- Chef's knife
- Cutting board
- Kitchen shears
- Fork
- Mixing bowl
- Spoon
- Colander
Ingredients
- a daurade of about 750 g (1 lb 10 oz)
- 1 onion
- 1 carrot
- sprig of thyme
- bay leaf
- salt
- pepper
- juice of 2 lemons
- 24 sea-urchins (yielding about ¾ cup corals)
- olive oil
- sauce hollandaise (about ¾ cup)
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