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Serves/Makes: 4

Ingredients:

• 4 red mullet, about 1/2 pound (250 g) each
• Olive oil
• Sprigs of parsley
• Salt and pepper
• Bordelaise sauce (see below)

How to cook Red Mullet with Bordelaise Sauce:

• The Fish may be gutted, although many people prefer the gamey taste which they have when cooked whole.
• Make an incision along the back of each, season, brush with olive oil and grill them for not more than 5 minuets on each side.
• Arrange the grilled red mullet on a platter, garnish with parsley and serve the Bordelaise sauce separately.

Bordelaise sauce

• Put 10 ounces (300 ml) of white Bordeaux wine in a saucepan with 3 chopped shallots, a tablespoonful of chopped mushroom stalks and a pinch of coarsely ground black pepper.
• Reduce to one third. Add 10 ounces (300 ml) of meat stock (demi-glace) and continue to cook for 40 minutes.
• Pass the sauce, which should be thick, through a fine sieve.
• Keeping it off the heat, add 2 ounces (60 g) butter and half a tablespoonful of chopped parsley and tarragon. The sauce is then ready.

Note:

The French name of this recipe is Rougets a la Bordelaise.

Comments:

Bordelaise sauce - A classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red or white wine, bone marrow, shallots, and a rich brown sauce called demi-glace.

This recipe for Red Mullet with Bordelaise Sauce serves/makes: 4

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The Red Mullet with Bordelaise Sauce Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Mullet
Preparation Method: Broiled/Grilled
Cuisine: French