Rougets au Gratin (Red Mullets au Gratin)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- red mullets
- butter
- chopped shallots
- raw mushrooms
Instructions
- Butter a dish and sprinkle the bottom with chopped shallots.
- Arrange the red mullets on it and surround them with slices of raw mushroom.
- For the rest, proceed as in the formula « Merlans au Gratin ».