1839 Rougets à la Nantaise

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, season, brush with oil and grill in the usual manner.

Separately, reduce 1 dl ( fl oz or ½ U.S. cup) white wine and 20 g ( oz) chopped shallots until almost dry; add 1 dl ( fl oz or ½ U.S. cup) Sauce Demi-glace, 125 g ( oz) butter, 2 tbsmelted Meat Glaze and the crushed livers from the mullets; heat together without letting it boil. Ladle the sauce into a dish, arrange the grilled mullets on top and surround them with slices of fluted lemon.