Red Mullet with Saffron (à l'Orientale)

Name: Red Mullet with Saffron (à l'Orientale)
Cuisine: France
Ingredients: small red mullet; white wine; 8 grams per liter of cooking liquid salt; tomatoes, crushed; parsley root; fennel; thyme; bay leaf; a pinch garlic; peppercorns; coriander seed; saffron

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

small red mullet
white wine
8 grams per liter of cooking liquid salt
tomatoes, crushed
parsley root
fennel
thyme
bay leaf
a pinch garlic
peppercorns
coriander seed
saffron

Instructions

Select the smallest red mullet available. Arrange them on an oiled sheet pan. Cover with the necessary amount of white wine. Season at a rate of 8 grams of salt per liter of cooking liquid. Add crushed tomatoes, parsley root, fennel, thyme, bay leaf, a pinch of garlic, peppercorns, coriander seed, and saffron. The saffron should provide the dominant note of flavor throughout.
Bring to a boil, then maintain at a gentle simmer (frémissement) for 10 to 14½ minutes. Allow to cool completely in the cooking liquid.
Serve with the marinade and slices of lemon, peeled to the quick (removing all white pith and pips).