Rougets aux Fines Herbes

A delicious dish, simple to make and superb to eat, Rougets aux Fines Herbes (roo-jay oh feen-zairb) may be served with boiled potatoes and a crisp green salad.

2 oz. seasoned flour, made with

2 oz. flour,

1 teaspoon salt and

½ teaspoon black pepper

6 medium-sized red mullets, cleaned and with the eyes removed

2 oz.

½ cup butter

1 garlic clove, crushed

1 tablespoon chopped fresh chives

2 teaspoons fresh tarragon

2 teaspoons fresh chervil or

1 teaspoon dried chervil

1 tablespoon chopped fresh parsley

10 fl. oz. dry white wine

Preheat the oven to moderate 350=F (Gas Mark 4, 180°C).

Place the seasoned flour on a plate and dip the fish, one at a time, into it, shaking off any excess. Set aside.

In a large, deep roasting tin, melt the butter over moderate heat. When the foam subsides, add the garlic and fry for 1 minute. Stir in the chives, tarragon, chervil and parsley and fry, stirring occa-sionally, for a further 2 minutes. Add the fish to the tin and fry for 3 minutes on each side. Pour over the wine and bring the liquid to the boil.

Remove the tin from the heat. Cover with foil and transfer it to the oven. Bake for 10 to 15 minutes or until the flesh flakes easily when tested with a fork.

Remove and discard the foil. Continue cooking the fish for a further 5 minutes or until they are golden brown on top.

Remove the tin from the oven and serve immediately.

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