1031 Rougets au Safran, or Rougets à I’Orientale

Red Mullet with Saffron

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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 oz) salt per 1 litre wine and some roughly chopped tomato flesh, a little parsley root, fennel, thyme and bayleaf, a touch of garlic, a few peppercorns and coriander seeds, and sufficient saffron to give a dominant flavour to the dish.

Bring to the boil, simmer very gently for 10–12 minutes and allow to cool in the cooking liquid.

Serve with a little of the cooking liquid and slices of peeled lemon.

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