1832 Rougets au Fenouil

Red Mullet with Fennel

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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

Roughly chop 200 g (7 oz) raw pork fat with a good pinch of parsley and add it to the marinade; wrap each red mullet plus some of the marinating ingredients in a piece of oiled greaseproof paper and grill slowly and gently until cooked.

Serve as they are in the paper.

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