Petits Boudins de Rouget au Beurre de Cerfeuil

Name: Petits Boudins de Rouget au Beurre de Cerfeuil (Little Red Mullet Sausages in Chervil Butter)
Yield: 4
Cuisine: France
Ingredients: 6 red mullet, cleaned & scaled, heads, tails & gills removed but livers reserved; 3 oz/75 g whiting; 1 small slice of crustless bread soaked in 5 fl oz/150 ml crème fraiche or double/heavy cream; 1 small slice of crustless bread soaked in 5 fl oz/150 ml crème fraiche or double/heavy cream; 7 oz/200 g butter; 1 bunch fresh chervil, chopped; 3 pt/1½ litres cold water; 1 carrot, sliced; 1 small slice of crustless bread soaked in 5 fl oz/150 ml crème fraiche or double/heavy cream; 1 egg white, beaten; salt & pepper; salt & pepper; 2 garlic cloves; 1 onion, sliced; 2 tbsp/30 ml cognac

Little Red Mullet Sausages in Chervil Butter

Preparation info

Difficulty
Medium

Appears in

A Table in Provence

By Leslie Forbes

Published 1987

About

Red mullet are called the wild game of the sea in Provence because they are often grilled like wild birds, with their innards intact. Here their silvery-pink skin provides the casing for a whiting mousse.

Ingredients

6 red mullet, cleaned & scaled, heads, tails & gills removed but livers reserved
3 oz/75 g whiting</

Europe
France
Fish course
Pescatarian
Provence
Mediterranean

Method

Fillet the red mullet into 2 keeping the skin on 8 fillets. Make a stuffing by puréeing the whiting, the mullet livers & skinless fillets. Beat in the bread & when the mixture is smooth, fold in the cream & then the beaten egg white. Season with salt & pepper. Cut 4 pieces of muslin approximately 8 in/20 cm square & on each piece lay one mullet fillet, skin side down. Divide