Recipe no. 63 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 41.
Ingredients
- sea bass
- flour
- oil
- salt
- pepper
- lemon
- parsley
Preparation
- Preparation and cookingTake one or several sea bass of medium size, that is to say about a pound each; once well cleaned, make a few incisions in them and roll them in flour. Put a few spoonfuls of oil in a frying pan, heat it and lay the sea bass in it. Let them cook over moderate heat; when they are a fine colour on one side, turn them over, season with salt and pepper.
- Plating and finishingWhen you judge them to be cooked, arrange them on a dish; add a squeeze of lemon juice, a pinch of parsley and pour it over the sea bass, then serve, surrounded with lemon slices.
Reboul's text
Take one or several sea bass of medium size, that is to say about a pound each; once well cleaned, make a few incisions in them and roll them in flour. Put a few spoonfuls of oil in a frying pan, heat it and lay the sea bass in it. Let them cook over moderate heat; when they are a fine colour on one side, turn them over, season with salt and pepper.
When you judge them to be cooked, arrange them on a dish; add a squeeze of lemon juice, a pinch of parsley and pour it over the sea bass, then serve, surrounded with lemon slices.
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 |
|---|---|
| encisioun | incisions |
| farino | flour |
| sartan | frying pan |
| fiò | moderate heat |
| endreissa | to arrange on the dish |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 63, page 41. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.