Rougets à la Trouvillaise (Red Mullets, Trouville Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- red mullets
- farce fine
- melted butter
- a little white wine
- lemons
- Beurre Colbert
Instructions
- Open the red mullets along the back, take out the backbone and fill them with farce fine.
- Put them back into shape and arrange them on a baking sheet.
- Poach them with melted butter and a little white wine.
- Dress them with a border of lemon.
- Serve a Beurre Colbert separately.