Rouget From the Roast with Chervil Sauce

Scale the fish, gut them, rinse them thoroughly with cold water. Season the inside of the fish with salt, pepper and half of the lemon juice, turn them in the flour on the other side, then put them in a bowl with the olive oil and pull.

Mix well the fish stock, Riesling and cream. In a bowl, lightly roll the stock, then add the garlic, shallots and chervil (remove leaves first and set aside) to the stock mixture. Reduce to a third by lightly bubbling. Strain the stock through a sieve and pour it repeatedly into the roasting pan.

Cook the fish on the broiler until cooked on both sides (6-8 min).

Season the boiled sauce with salt, pepper and juice of one lemon. Stir the butter (in small) pieces into the sauce and add the chervil leaves.

Serve the sauce on warmed plates and place the fish on top.

Rouget: Red mullet.

Bottom fish of the most temperate and tropical seas. Elongated, steep head profile. The large eyes are close to the upper edge of the head. On the chin, two long forked barbels. Basic coloration: silvery-gray with red tinge. Size: 15 to 20 cm long.

* From the Delicatessen Dept. Grocery store

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