Rougets aux Feuilles de Vigne

Preparation info

    • Difficulty


Appears in

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.


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