Grilled Red Mullet. Bearnaise Sauce

Rouget Grillé. Sauce Béarnaise

Method

Score the mullet with parallel cuts through the skin about one eighth of an inch apart: season it with pepper and salt and salad oil. Grill on oiled straws or broil for about ten or fifteen minutes. Serve with Bearnaise sauce, either in the dish or handed round in a sauceboat, Serve very hot.

Grey Mullet may be served in the same way as red mullet.

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