Red Mullet Fillets with Saffron Sauce

Here in France these pretty little babies are called rouget barbet.   I had these once at our town’s 2 star Michelin restaurant, La Madeleine,  and couldn’t get them out of my mind. That was about 3 or 4 years ago!

Jade says they have a “soft” or mild flavor and scarfed down two plates of this appetizer.

This was not very difficult to make.   I seasoned the mullet and set it aside, then prepared the zucchini and then the sauce.  The fish fillets are fried for about a minute or less per side, depending on the fillet size.

Steamed and buttered zucchini

Saffron sauce with shallots

1/2 pound of mullet fillets will make 4 appetizers

After that, it was just a matter of plating up; Saffron sauce on the bottom, zucchini, mullet and mixed young sprouts/mache on top.

Red Mullet Fillets with Saffron Sauce


250 g red mullet fillets

3 small zucchini

1 large shallot, minced

2 tbsp butter

1 tbsp flour

1 cup of milk

1 pinch of saffron threads

1 tbsp lemon juice

2 tbsp creme fraiche

Salt and pepper

Steam the zucchini for about 10-15 minutes.   Slice and toss in 1 tablespoon of the butter.   Set aside and keep warm.

Saute the shallot in the remaining tablespoon of butter until soft.   Mix in the flour, stirring for about 1 minute.   Pour in the milk and continue stirring until the sauce begins to thicken.   Add the saffron and lemon juice and stir for 1 minute.   Add the creme fraiche and blend.   Add salt to taste.  Set aside and keep warm.

Season the mullet with salt and pepper on both sides.   Fry in 1 tablespoon of olive oil, 1 minute per side.

Ladle a bit of the sauce in the center of a plate,  add some zucchini, position the mullet on top of the zucchini and top with mache/young sprouts.

Wine suggestion:   Bailly Lapierre Cremant of Bourgogne

Red Mullet on Foodista

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About cookinginsens

An American living in Burgundy, France
This entry was posted in Appetizer, Cooking, fish, French, Recipes, Vegetables and tagged , , , , , , , , , , , . Bookmark the permalink.

4 Responses to Red Mullet Fillets with Saffron Sauce

  1. loloche says:

    je vous remercie d’avoir tester une de mes recettes ;-)
    me permettez-vous de prendre une de vos photos pour ma rubrique “à vous l’honneur”, entre blogeuses, quand l’une de nous réalise et teste une recette, nous la mettons à l’honneur sur notre blog avec un lien vers le sien !!
    si vous préférez, vous pouvez m’envoyer votre photo à :
    ou si vous n’avez pas de sauvegarde, je peux la copier !
    dés que vous êtes à l’honneur, je vous en avertis par un com. ;-)
    en tout cas, bravo !! votre réalisation est sublime et vous avez parfaitement mis en valeur ce plat ;-) je suis contente qu’elle vous est plu !
    bisous loloche

    • Loloche, bonjour. Prenez, copier tous que vous avez besoin. Je ne sais pas si ca c’est la bon francaise :) Mais, en tout cas, Je suis contente que vous aimez mes photos. Mais Je dois dire que c’etait votre recette qui etait super! Merci et si vous avez besoin de autre chose, vous avez que me demander.


  2. Pingback: Eating French | Cooking in Sens

  3. Pingback: Salmon Stuffed Squid Ink Ravioli with Saffron Lemon Sauce | Cooking in Sens

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