1832 Rougets au Fenouil

Name: Rougets au Fenouil (Red Mullet with Fennel)
Cuisine: France
Ingredients: parsley; marinade; red mullet; greaseproof paper; lemon juice; oil; fennel; pork fat; fish; salt; pepper

Red Mullet with Fennel

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Cut shallow incisions on both sides of the fish and marinate for 3 hours with salt, pepper, lemon juice, oil