"Sea bass braised in red Graves." Filleted sea bass sealed and braised, with small white onions and sliced mushrooms, in red Graves and fish stock. The sauce is then reduced, mixed with a little hollandaise sauce.
"Wolf of the sea." Wolf-fish. Marine catfish. A fish of northern waters. It is medium oily and white-fleshed. Since it eats shellfish, its own flavour is good. Its jaws are strong and it has a blunt head which lend to its unattractive appearance, which is why it is normally sold filleted or in cutlets. It has few small bones and can be prepared in the same way as monkfish (US: angler fish), in stews or grilled. It is sometimes sold as rock salmon or rock turbot. More commonly means sea bass.
"Wolf of the sea." Wolf-fish. Marine catfish. A fish of northern waters. It is medium oily and white-fleshed. Since it eats shellfish, its own flavour is good. Its jaws are strong and it has a blunt head which lend to its unattractive appearance and which is why it is normally sold filleted or in cutlets. It has few small bones and can be used in the same way as monkfish (US: angler fish), in stews or grilled. It is sometimes sold as rock salmon or rock turbot.
A slightly smaller species of sea bass with many small spots.
A variety of mainly green olive, though they are occasionally available black, from Languedoc. The green ones are a bright, fresh green. Lucques are elongated in shape and curved. They have a smooth skin and sweet, warm, buttery flavour. The black ones, actually reddish brown, are harvested ripe from the end of November to January.
