Slideshow

Modern Techniques for Home Cooks

Slide 2 of 10

< back
next >

Slow-Baked Sea Bass with Egg Sauce and Garlic Foam

Sea bass turns ultratender and satiny baked at a very low temperature of 160 degrees. Michel Bras serves the fish on a frothy sauce inspired by aigo bulido, Aubrac patois for a simple garlic broth Bras's mother used to make for him when he was sick.

slideshow More Fish Recipes

Go To Slow-Baked Sea Bass with Egg Sauce and Garlic Foam