Grilled sea bass with sweet spices

Credit: Guillaume Czerw

The cook has to listen to his guests: Here, in this dish, is the proof. I had developed a perch recipe in which I left the scales on, so that they would protect the flesh and make it tastier. We always warned the guests, “Be sure to leave the scales–obviously!” One day, a guest said to me: “But the scales are delicious, you absolutely must eat them!” And, in fact, they were delicious. Ever since, we say to our guests: “Be sure to eat the scales–obviously!”

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Clean the perch and lift off the fillets with their scales.

Remove the bones and cut the fish into 6-ounces (160-g) fillets.

This recipe was originally published in "My Best Guy Savoy" (Éditions Alain Ducasse). See all credits

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