1031 Rougets au Safran, or Rougets à I’Orientale

Name: Rougets au Safran, or Rougets à I’Orientale
Cuisine: France
Ingredients: lemon; bayleaf; thyme; fennel; parsley root; saffron; coriander seeds; peppercorns; garlic; tomato flesh; salt; white wine; red mullets

Red Mullet with Saffron

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Select very small red mullets, clean them well and place in an oiled deep tray. Cover with sufficient white wine, season with 8 g (¼