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.
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 the stuffing mixture in 4 & spoon some along each fillet. Cover with remaining 4 fillets, skin side up & roll each in the muslin to form a sausage shape. Secure the ends tightly with thread. Bring the water to the boil with the court bouillon ingredients, reduce heat to low & poach the fish for 15 mins. In the meantime, melt the butter & heat the chervil in it. When the fish has finished cooking, remove the muslin carefully & serve the ‘sausages’ in
© 1987 Leslie Forbes estate. All rights reserved.