the intestines, the hard beak-like
protuberance, and the transparent
spine bone. Season the fish with
salt, pepper, lemon juice, and
marjoram, sprinkle with oil and
put them under the grill for about
10 or 15 minutes. Served cold and
cut into strips crossways these
creatures make a good hors
d’æuvre.
They can also be stuffed, with
spinach or with savoury rice, and
cooked en ragoût, with a wine or
tomato sauce. Cut into fairly large
pieces, they are often added to a
paella or risotto aux fruits de mer,
and to fish soups.