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Le Chaudron recipe
Filets de rouget à la nage
Red mullet à la nage (in light broth)
⏱ 35 minServes 4Medium260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8red mullet fillets
2carrots, julienned
1leek, julienned
2 sprigscelery, julienned
200 ml (¾ cup)dry white wine
1bouquet garni
40 g (1½ oz)butter
- 8 red mullet fillets
- 2 carrots, julienned
- 1 leek, julienned
- 2 sprigs celery, julienned
- 200 ml (¾ cup) dry white wine
- 1 bouquet garni
- 40 g (1½ oz) butter
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
- Simmer the white wine with a little water, the bouquet garni and the vegetables.
- Cook 8 minutes until tender-crisp.
- Gently add the fish.
- Poach for just 3 minutes.
- Off the heat, swirl in the cold butter.
- Serve in shallow bowls with the vegetables and broth.
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