Grilled Red Mullet

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

For the Red Mullet

Red Mullet ↝ Fish, mullet, striped, raw [Finfish and Shellfish Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
oiled straws

For serving

Bearnaise sauce ↝ Hollandaise sauce [Dips, gravies, other sauces]

Alternative fish

Grey Mullet

Instructions (5)

Score the mullet with parallel cuts through the skin about one eighth of an inch apart.
Season it with pepper and salt and salad oil.
Grill on oiled straws or broil for about ten or fifteen minutes.
Serve with Bearnaise sauce, either in the dish or handed round in a sauceboat.
Serve very hot.

Original Text

Grilled Red Mullet. Bearnaise Sauce.
(Rouget Grillé. Sauce Béarnaise.)
Score the mullet with parallel cuts through the skin about one eighth of an inch apart: season it with pepper and salt and salad oil. Grill on oiled straws or broil for about ten or fifteen minutes. Serve with Bearnaise sauce, either in the dish or handed round in a sauceboat. Serve very hot.
Grey Mullet may be served in the same way as red mullet.

Notes

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