Red Mullet A l'Orientale

Ingredients

• Select small ones
• Place them in an oiled pan
• peeled and concassed tomatoes
• parsley-root
• fennel
• thyme
• bay
• a little garlic
• peppercorns
• coriander
• saffron, the latter being the dominating ingredient
• Cover the whole with white wine
• salt moderately

Method

1. 1

   Place them in an oiled pan, and add peeled and concassed tomatoes, parsley-root, fennel, thyme, bay, a little garlic, peppercorns, coriander, and saffron.

2. 2

   Cover the whole with white wine; salt moderately, set to boil, and then leave to poach on the side of the fire for twelve or eighteen minutes, in accordance with the size of the mullet.

3. 3

   Leave the fish to cool in their cooking-liquor, and serve them with a little of the latter and a few slices of peeled lemon.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 96. The excerpt below is the record exactly as published.

RED MULLET A L’ORIENTALE Select small ones, as far as possible. Place them in an oiled pan, and add peeled and concassed tomatoes, parsley- root, fennel, thyme, bay, a little garlic, peppercorns, coriander, and saffron, the latter being the dominating ingredient. Cover the whole with white wine; salt moderately

Cook this with the app: pantry check, scaling, and the assistant.