Les Rougets ou Sardines Fraîches en Escabèche

Red mullet or sardines in a spicy sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Rougets (red mullet) and fresh sardines, two small salt water fish landed at Atlantic fishing ports, are prepared similarly. Red mullet, bony, firm-fleshed with a distinctive flavour, is simply fried and coated with a spicy sauce. The Provençal word escabèche has come to denote such a sauce.


  • 4 red mullet, weighing approx 150 g ( oz) each or
  • 8 small fresh


Clean and scale the red mullet, leaving any roe inside. Roll in seasoned flour and fry in a little cooking oil for 5 minutes or so on each side. Transfer to a heated serving dish and keep warm.

Add a little more oil to the pan and tip in the onion and garlic, red pepper and the herbs. Allow to fry gently until the onion begins to colour, then pour in the vinegar and reduce the sauce a l