Filets de Rougets à la Maréchale (Red Mullet Fillets à la Maréchale)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- red mullet fillets
- melted butter
- finely chopped truffle
- clarified butter
Instructions
- Lift the fillets from the red mullets and season them.
- Dip them in melted butter, then roll them in finely chopped truffle.
- Press the truffle on firmly with the blade of a knife.
- Cook the fillets in clarified butter.