Rougets a la Sauvage

Red mullet with herbs

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

Ingredients

  • 4 red mullet, each weighing about 175-200 g (6–7 oz)
  • 100 ml

Method

If necessary, scale and clean the fish without removing the liver. Make slits in each side of the fish 2 cm (¾ inch) apart. Dip the fish into the milk and roll them in the flour, shaking off any excess. He