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Perfectly tasty, fresh or toasted under the grill... ready to spread!
Cooked marinière style, this silver blue fish - emblematic of the Côtes d'Armor - yields the most wonderfully delicate rillettes. This is our second wild sea bass recipe; calling for stewed tomatoes, olive oil and a generous dose of roasted lemons it boasts flavours bursting with refreshing, sun-drenched tanginess.
Fished in the Northen sea, the Channel and the North Atlantic, the wild sea bass is fond of the swirling waters of shallow and rocky coastal areas. Highly predatory, it hunts every living thing around it: smaller fishes, shrimps, little crabs, shells...
Wild sea bass 50% (fish), cream (milk), onion, mussel stock (mollusc) with white wine, concentrate juice of lemon 2%, tomato confit, Millac sea salt, seaweeds [dulce, nori, sea lettuce], olive oil, pepper, thickener: agar-agar (algae extract).
The information in bold is intended for people who are intolerant or allergic.
Energy 761 kJ / 183 kcal; fat 14g among which saturated fats 8,2g; glucids 3,3g among which sugar 1g; proteins 11g; salt 1,1g.