Rougets à la Francillon (Grilled Red Mullet on Anchovy Toast)

Ingredients

• red mullet
• toasts
• butter
• Beurre d’anchois
• parsley
• pommes Pailles
• 2 décilitres sauce Tomate
• 100 grammes butter
• 40 grammes Beurre d’anchois

Instructions

1. Score the red mullet and marinate them for 20 minutes.
2. Grill them.
3. Fry toasts of the same shape as the fish in butter and spread them with Beurre d’anchois.
4. Dress each mullet on a toast and arrange them on a dish.
5. Surround them with bouquets of fried parsley at the ends and a border of pommes Pailles at the sides.
6. Serve separately 2 décilitres of sauce Tomate mounted with 100 grammes of butter and 40 grammes of Beurre d’anchois.