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Le Chaudron recipe
Rougets en escabèche
Red mullet escabeche
⏱ 45 minServes 4Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8red mullet, filleted
2onions, sliced
2carrots, sliced
150 ml (⅔ cup)white wine vinegar
100 ml (½ cup)olive oil
2 clovesgarlic
1 sprigthyme
- 8 red mullet, filleted
- 2 onions, sliced
- 2 carrots, sliced
- 150 ml (⅔ cup) white wine vinegar
- 100 ml (½ cup) olive oil
- 2 cloves garlic
- 1 sprig thyme
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Sear the fillets skin side down for 2 minutes and put in a deep dish.
- Cook the onions, carrots and garlic in the same pan for 6 minutes.
- Add the vinegar and thyme and simmer 5 minutes.
- Pour the hot marinade over the fish.
- Cool, then refrigerate for 12 hours.
- Serve chilled with the vegetables and a drizzle of olive oil.
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