The whole fish that is prepared separately to be served on the side platter.
The fish is marinated for a couple of hours on a platter or fish pot with fennel branches
or powerered fenned seed, sprinkled with saffron, fragmented crushed garlis and
dribbled with olive oil. The rouille is bottom left. Mme. Peyraud perfers to grind it in the
traditional stone morter and pestle rather than purée it in a food processor.
You can decide for yourself how you like it best.