Petits Boudins de Rouget au Beurre de Cerfeuil

Little Red Mullet Sausages in Chervil Butter

Preparation info

  • 4

    • Difficulty


Appears in

A Table in Provence

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.


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


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