Filets de Rougets à la Villeroy (Red Mullet Fillets à la Villeroy)

Ingredients

• red mullet fillets
• aromatics
• lemon juice
• oil
• sauce Villeroy
• coating à l'anglaise
• fried parsley
• fluted slices of lemon

Instructions

1. Trim the fillets and marinate them for 25 minutes with aromatics, lemon juice and oil.
2. Drain them and pat them dry.
3. Dip them in sauce Villeroy and let them cool.
4. Bread them à l'anglaise and fry them at the moment of serving.
5. Dress on a napkin with bouquets of fried parsley and border the dish with fluted slices of lemon.