Recipe no. 61 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 40.
Ingredients
- sea bream
- oil
- salt
- pepper
- fennel
- lemons
- remoulade sauce
Preparation
- Preparation and grillingAfter cleaning your sea bream, make a few incisions on both sides; roll it in oil, season with salt and pepper and place it on the grill, having first laid a few sprigs of fennel across it. Cook it, adjusting the heat to the size of the fish; if the fish is large, the heat should be moderate, since it must stay on longer; if it is small, the heat should be more brisk, the flesh of the fish being more delicate and more likely to stick to the grill. Take this observation well to heart and apply it to all grilled dishes. Baste the fish from time to time with a few drops of oil.
- Plating and serviceAs soon as it is cooked, arrange it on the dish surrounded with lemon slices and serve a remoulade sauce separately.
Reboul's text
After cleaning your sea bream, make a few incisions on both sides; roll it in oil, season with salt and pepper and place it on the grill, having first laid a few sprigs of fennel across it. Cook it, adjusting the heat to the size of the fish; if the fish is large, the heat should be moderate, since it must stay on longer; if it is small, the heat should be more brisk, the flesh of the fish being more delicate and more likely to stick to the grill. Take this observation well to heart and apply it to all grilled dishes. Baste the fish from time to time with a few drops of oil.
As soon as it is cooked, arrange it on the dish surrounded with lemon slices and serve a remoulade sauce separately.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| roustina | grilled |
| encisioun | incisions |
| grasiho | grill |
| arrousa | to baste |
| endreissa | to arrange on the dish |
| ré-molade | remoulade |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 61, page 40. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.