Alan Davidson

Rougets aux Feuilles de Vigne

Preparation info

    • Difficulty

      Medium

Appears in

#92Mediterranean Seafood

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About

Auguste Escoffier recommended this pleasing recipe, which is an easy one provided that you have both red mullet and vine leaves.

Method

Buy one rouget de roche of about 175 g (6 oz) for each person. Gather the same number of vine leaves. Gut, scale, wash and pat dry the