Grilled rouget (red mullet) with basic beurre blanc
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
8 | smalls | Rouget; (about 1 1/2 to 2 pounds) |
4 | Shallots; finely chopped | |
1 | cup | White wine from provence |
½ | cup | White wine vinegar |
8 | ounces | Sweet butter cold; in 1/4\" dice |
24 | Perfect basil leaves | |
2 | tablespoons | Pine nuts |
Directions
Preheat grill.
Gut and scale fish and season with salt. Brush fish with oil and place on grill. Cook until just cooked through, 4 to 5 minutes on a side. Meanwhile, place shallots, wine and vinegar into a saucepan and boil until 3 to 4 tablespoons remain. Add butter all at once and whisk until emulsified and remove from heat.
Chiffonade 20 basil leaves and add to butter sauce along with pine nuts.
Season with salt and pepper. Remove fish to platter, spoon sauce over and garnish with remaining leaves. Serve with glazed leeks.
Yield: 4 as main course
Notes: Recipes for #ME1A12 Copyright Mario Batali 1997. All rights reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A12 Posted to MC-Recipe Digest V1 #1023 by Sue <suechef@...> on Jan 19, 1998
Related recipes
- Baked stuffed mullet
- Fried red mullets
- Grilled mullet
- Grilled red mullet with tapenade
- Ground mullet chowder
- Herbed grey mullet
- Petit rougets aux feuilles de vignes, confit de poivrons
- Red mullet court-bouillon
- Red mullet on pasta with truffle oil
- Roasted red mullet with peasant meat juices
- Rouget on celery root salad with walnuts and olives
- Smoked lisa (mullet) dip
- Smoked mullet chowder
- Tarte fine of red mullet and fennel