Red Mullets with Riviera Sauce is a subtle combination of sauteed fish and piquant mayonnaise sauce. Serve this dish for an informal luncheon party accompanied by boiled nezu potatoes and a mixed salad.
3 oz. seasoned flour, made with
3 oz. flour,
½ teaspoon salt and
½ teaspoon white pepper
4 red mullets, cleaned and with the eyes removed
2 oz. butter
2 tablespoons olive oil
1 ½ oz. mayonnaise
2 garlic cloves, crushed
1 tablespoon chopped fresh basil or
1 ½ teaspoons dried basil
10 stoned black olives, chopped
1 teaspoon capers
½ teaspoon salt
½ teaspoon black pepper
First prepare the sauce. In a small mixing bowl, combine the mayonnaise, garlic, basil, olives, capers, salt and pepper.
With a wooden spoon, mix the ingredients together until they are thoroughly com-bined. Place the bowl in the refrigerator to chill while you cook the fish.
Red Peppers Stuffed with Crab meat and Red Mullets with Riviera Sauce are two marvellous supper dishes.
Place the seasoned flour on a plate. Dip the fish in the flour, one by one, coating them thoroughly and shaking off any excess. Set aside.
In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, place the fish in the pan and fry for 5 to 7 minutes on each side or until they are golden brown all over and the flesh flakes easily when tested with a fork. With a slotted spoon, transfer the fish to kitchen paper towels to drain. Place them on a warmed serving dish.
Remove the sauce from the refrig-erator and spoon it into a sauceboat. Serve the fish immediately, with the sauce.