Rougets au Beurre Blanc

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take some red mullets, one for each person, make with a sharp knife five or six slight incisions across both sides, paint with butter, and grill either over charcoal (which is the best), over coal, or under a gas grill. When cooked, keep it hot in a serving dish.

Meanwhile you have begun the sauce, which takes a little longer than the grilling of the fish. Chop one or two shallots very finely and cook these in a saucepan with a tablespoonful of wine vinegar. Let the vinegar reduce to almost nothing then put in one by one little pieces of the butter, stirring all the time, over a slow fire, with a wooden spoon.

When the sauce is finished it should have the consistency of cream, the thickening being entirely done by the butter melting at the right temperature; but if there is too much heat the butter will melt too much and turn to liquid melted butter. It should be, of course, seasoned with salt and pepper. The quantity of vinegar depends very much on personal taste, and on the strength of the vinegar; the quantity of butter to use is a simple affair to decide: stop when you have enough sauce.

It is not a cheap sauce, and it is a little tricky, but well worth the trouble and the expense; a very favourite sauce with the inhabitants of Nantes and the surrounding villages, where they eat it usually with boiled pike.