Red Mullet a la Voisin

Ingredients

• two red mullet
• half a shallot
• four small tomatoes
• season with salt
• season with pepper
• juice of half a lemon

Method

1. 1

   Score and season red mullet.

2. 2

   Fry shallot in butter, add tomatoes, and simmer.

3. 3

   Place mixture on fish, cover with paper, and bake at 350°F for 20 minutes.

4. 4

   Remove paper, add lemon juice, and serve with baked potatoes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 55. The excerpt below is the record exactly as published.

season with pepper and salt, and place a little duxelle on both sides of the fishes. Place the fish in the bag, side by side, throw in one tablespoonful of tomato sauce, a few mushrooms (if obtainable) and a tea- spoonful of lemon juice. Close and seal the bag, insert on grid in the oven and bake for twenty-five minutes in a mod- erate heat (350° Fahr.). Cooked in this way and served with boiled potatoes these are luscious. Red Mullet a la Voisin. Trim and score two red mullet, season with salt and pepper and the juice of a lemon. Butter a dish and place the fish therein. Have ready a Portugaise made as follows :— Take half a shallot and fry in butter, long enough to warm through but not to color. Add to it four small tomatoes from which skin and pips have been removed and allow to simmer gently for about ten minutes. Put this mixture on top of the fish, sur- mounted by a few slices of mushroom, if procurable. Now grease a large piece of paper and cover over all. Put in oven for twenty minutes (about 350° Fahr.), remove the paper, squeeze over the juice of half a lemon

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