Rougets à la Bordelaise

Red mullet with Bordelaise sauce

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About



The fish may be gutted, although many people prefer the gamey taste which they have when cooked whole. Make an incision along the back of each, season them, brush them with olive oil and grill them for not more than 5 minutes on each side. Arrange them on a platter, garnish with parsley and serve the sauce separately.

There are various kinds of Bordelaise sauce and none is entirely simp