Rougets a la Crème

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

Fry the red mullets in good olive oil and butter mixed in equal parts. When cooked, drain well and keep them hot in the serving dish.

For the crème, which is flavoured with fines herbes, chop finely together chervil, parsley, tarragon, one shallot and one very small piece of lemon rind. Mix well with a teaspoonful of French mustard; add then a teaspoonful of cream slightly whipped and the yolks of two eggs. Cook on a slow fire and add, one by one, six or seven small pieces of butter; season well, stir all the time and serve when it has thickened and become quite hot, but it must not boil. Add a few drops of lemon juice just before serving.