A light sauce of garlic cooked in milk provides a soft counterpoint, allowing the flavour of the fish to stand out in this dish. This dish is emblematic of the cuisine of The Cagouille and of the personal style of Gerard Allemandou.
A light sauce of garlic cooked in milk provides a soft counterpoint, allowing the flavour of the fish to stand out in this dish. This dish is emblematic of the cuisine of The Cagouille and of the personal style of Gerard Allemandou.