Grilled rouget (red mullet) with basic beurre blanc

4 Servings

Ingredients

Quantity Ingredient
8 smalls Rouget; (about 1 1/2 to 2 pounds)
4 Shallots; finely chopped
1 cup White wine from provence
½ cup White wine vinegar
8 ounces Sweet butter cold; in 1/4\" dice
24 Perfect basil leaves
2 tablespoons Pine nuts

Directions

Preheat grill.

Gut and scale fish and season with salt. Brush fish with oil and place on grill. Cook until just cooked through, 4 to 5 minutes on a side. Meanwhile, place shallots, wine and vinegar into a saucepan and boil until 3 to 4 tablespoons remain. Add butter all at once and whisk until emulsified and remove from heat.

Chiffonade 20 basil leaves and add to butter sauce along with pine nuts.

Season with salt and pepper. Remove fish to platter, spoon sauce over and garnish with remaining leaves. Serve with glazed leeks.

Yield: 4 as main course

Notes: Recipes for #ME1A12 Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A12 Posted to MC-Recipe Digest V1 #1023 by Sue <suechef@...> on Jan 19, 1998

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