Rougets à la Nantaise (Red Mullets, Nantes Style)

Ingredients

• red mullets
• oil
• 1 décilitre white wine
• 1 spoonful chopped shallots
• 1 décilitre sauce Demi-glace
• 2 spoonfuls dissolved glace de viande
• 125 grammes butter
• fluted slices of lemon

Instructions

1. Score the red mullets, season them, oil them and grill them.
2. Separately, reduce 1 décilitre of white wine with a spoonful of chopped shallots until completely reduced.
3. Add 1 décilitre of sauce Demi-glace, 2 spoonfuls of dissolved glace de viande, 125 grammes of butter, and the crushed livers of the mullets.
4. Pour the sauce onto the serving dish and arrange the grilled mullets on it.
5. Border the dish with fluted slices of lemon.