alose à la provençale



  • feminine Alternate layers of sorrel mixed with chopped onions and slices of shad, finishing with a sorrel layer, are placed in a garlic-flavoured pan or casserole with a tight fitting lid. The top is sprinkled with thyme, oil, seasoning and marc or brandy, the lid sealed on and the whole cooked over a very low heat or in a slow oven for 7 hours.