Rouget a la Sauce Vierge

The fish monger recommended these red mullets.   He chose and filleted two nice fresh ones.  This time I decided to try cooking these quickly in the oven.   They were good and it’s a carefree way to cook these fish but I prefer pan frying for the crispy skin.   Here is a video of the oven method.

Virgin sauce is a Bordelaise dressing made with marinated tomatoes, basil, lemon and olive oil.   I added a large clove of smashed garlic.  It should be allowed to marinate over night.

Rouget a la Sauce Vierge

Pulp sections of one lemon

3 small tomatoes, pulp and seed removed, diced

3 tbsp fresh basil, cut into strips with scissors

1 large garlic clove, smashed

Salt and pepper

4 large red mullet fillets

Olive oil

Fleur de sel

Piment d’Espelette

The night before, put the lemon sections, tomatoes, garlic, salt, pepper and basil in a bowl and cover with olive oil.   Refrigerate.

Fry the mullet fillets in 1 tablespoon of olive oil, about 1 minute per side or use the oven method; add a little oil to a shallow baking pan, sprinkle with fleur de sel and piment d’espelette, top with the fillets and cook in a 475 degree oven for about 3 minutes (see video).  Serve with sauce vierge.

Wine suggestion: Petit Chablis

About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, fish, Food and Wine, French, Main dishes, Recipes and tagged , , , , , , , . Bookmark the permalink.

13 Responses to Rouget a la Sauce Vierge

  1. Beautifully shot -excellent recipe

  2. Tessa says:

    Gorgeous fish! What is a good substitute for piment d’espelette? Thanks!

  3. I prefer frying my fish instead of baking in the oven too. Looks great!

  4. Juls says:

    I’d heard of bordelaise sauce but never really knew what it was – it sounds yummy! Certainly ike it complimented the mullet well! And I love your photos, they are so colourful and beautiful!

  5. Great looking dish and beautiful pictures. Can’t wait to buy some red mullet this weekend, I know how I will prepare it now 🙂

  6. Pingback: Phyre's Blog » Blog Archive » Rouget a la Sauce Vierge

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