LES Ingredients

- 1 bass of 2kg

- 3 sprigs of dried fennel

- 10cl of Pastis du Liquoriste or Aqualanca

- Salt and pepper

RECETTE
Grilled sea bass flambéed with Pastis or Aqualanca
  1. Stuff the bass copiously with dried fennel.
  2. Place the fish on the oven or barbecue grill and grill it, turning it halfway through cooking, for about 45 minutes.
  3. After cooking, pour the heated Pastis du Liquoriste or Aqualanca over the fish and flambé.
  4. Serve with fennel butter sauce!