Mousse aux Poireaux from A Table in Provence by Leslie Forbes
In Provence fish is often served with aïoli or with a hot sauce such as rouille. Both are good with salt cod or strong-tasting fish soups, but can overpower delicate red mullet and bream. At...
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Ingredients
- aïoli
- fish
- hot sauce
- salt cod
- fish soups
- red mullet
- bream fish
- crème fraiche
- salt
- pepper
- puréed cooked leeks
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