Wild bass with smoked aubergine purée and bouillabaisse sauce
Beautiful fillets of wild sea bass are simply cooked in this stunning recipe from Graham Garrett. The smoky, silky aubergine purée and vegetables are all brought together by an intensely flavoured bouillabaisse sauce that's full of aromatic fragrance.
from Great British Chefs Recipes https://ift.tt/2L4k9UA
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