Label
All
0
Clear all filters

Mullet with a Mustard Crust

Rate this recipe

banner
Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

Nothing could be easier than this recipe, Rouget à la Moutarde, but it is important that the fish is fresh from the sea to retain that perfect flavour. Serve with steamed potatoes and watercress.

Ingredients

  • 6 red mullet, gutted and scaled
  • 2 tbsp Dijon mustard
  • 200 g

Method

Heat the oven to 200°C/gas 6.

Make 3 incisions across the fish on each side. Mix the Dijon and grainy mustard and spread thickly all over the fish, pushing some into each of the cuts. Lightly oil a large baking tray, place the fish on it and

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title