Kougets a LA Sauce Tartare
Ingredients
Directions
Prepare
Remove the gills and any shells from the red mullet.
Marinate the fish in oil, pepper, and salt for 1 hour.
Grill and serve
Place the fish on oiled paper over a greased grill.
Cook slowly over a small fire for 30 minutes, turning after 15 minutes.
Serve with Maitre d’hotel Sauce or Sauce Tartare.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Red mullet
- Is the main protein, cooked whole so its flesh stays moist over the slow heat.
- Oil
- Coats the fish during marinating and helps keep its surface from drying or sticking on the grill.
The step that matters
Cooking slowly over a small fire. Gentle, moderate heat cooks the fish through while keeping the flesh moist and tender. A fierce fire can scorch the skin and leave the inside dry before it is cooked.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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