How to cook Red Mullet with Bordelaise Sauce
- 4 red mullet, about 1/2 pound (250 g) each
- Olive oil
- Sprigs of parsley
- Salt and pepper
- Bordelaise sauce (see below)
- 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.
- 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.
The French name of this recipe is Rougets a la Bordelaise
- 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
The Red Mullet with Bordelaise Sauce Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Mullet
Preparation Method: Broiled/Grilled