Italian recipes

Grilled Rouget (Red Mullet) With Basic Beurre Blanc

Course : Italian
Source: Mario Batali
Serves: 4

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Ingredients:

8 small rouget - -- (abt 1 1/2 to 2 lbs)

1 teaspoon salt -- to taste

2 tablespoons virgin olive oil -- as needed

4 small shallots -- finely chopped

1 cup white wine from provence

1/2 cup white wine vinegar

8 ounces sweet butter -- cold, cut 1/4 inch dice

24 pieces perfect basil leaves

2 tablespoons pine nuts

1/2 teaspoon freshly-ground black pepper -- to taste

1 recipe leeks glazed in vin danjou -- see * note

Preparation / Directions:

* Note: See the "Leeks Glazed In Vin D'Anjou" recipe which is included in this collection. 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 basil leaves. Serve with Leeks Glazed In Vin D'Anjou. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A1

Grilled Rouget (Red Mullet) With Basic Beurre Blanc

Ingredients:

Preparation / Directions:

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