Petits Boudins de Rouget au Beurre de Cerfeuil

Little Red Mullet Sausages in Chervil Butter

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
  • 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
  • 7 oz/200 g butter
  • 1 bunch fresh chervil, chopped

Court Bouillon

  • 3 pt/ litres cold water
  • 1 carrot, sliced
  • 1 onion, sliced
  • 2 garlic cloves
  • 2 tbsp/30 ml cognac


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 a spoonful of melted chervil butter.