Rougets au Safran

Cold Red Mullet with Saffron

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About


This dish can be served hot, but is generally preferred cold. You will need to have 8 smallish rougets, which are not to be gutted but should be scaled, washed and patted dry. Lay them in an oven dish, ready to receive the battery of aromatic flavourings which this recipe demands