Poached Mullet with Cameline Sauce

Gornault, Rouget, Grimodin

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