Name: Poached Mullet with Cameline Sauce (Gornault, Rouget, Grimodin)
Yield: serves 4
Cuisine: France
Ingredients: ½ tsp pepper and salt; 4 mullet or other small fish such as red snapper or trout, 12 oz-1 lb/375-500 g; 5 slices bread, crusts discarded; 4 fl oz/½ cup/125 ml wine vinegar or cider vinegar; ½ tsp ground cloves; ½ tsp ground mace; 1 tsp ground ginger; seeds of 2 cardamom pods, crushed; 1½ tsp ground cinnamon

Preparation info

serves
4

Difficulty
Easy

Appears in

Great Cooks and Their Recipes

By Anne Willan

Published 1977

About

These are three similar types of mullet. Taillevent suggests poaching and serving them with a favorite medieval spiced sauce called cameline, which resembles a relish. Alternatively, he describes how to broil/grill them while basting with verjuice and spices, exactly as fish is barbecued today. Long pepper is a variety of peppercorn, not related to chili peppers which came from the New World about 150 year

Ingredients

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Ingredients

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