ROUGETS GRILLÉS AUX FEUILLES DE VIGNES Broiled Rock Mullet (or Sea Bass) Wrapped in Vine Leaves
According to Larousse Gastronomique, rouget is a name given to several species of fish which have little in common but their beautiful red-pink color. However, rouget in Provence, especially around Toulon, is something very special : a sort of small grondin (a local pretty big rock mullet) that connoisseurs agree to be an exceptional and delicious fish. True gourmets will love the colors, the favors and the fragrances of this extremely easy-to-do Mediterranean fish recipe ! *
6 pers. Preparation :10 minutes Cooking time: 10 to 12 minutes (according to the thickness of the rougets)
INGREDIENTS : - 12 rock mulets, about ¼ pound (110 gr.) each - 12 vine leaves - olive oil - salt & fresh ground pepper - 1 or 2 tablespoons fennel seed
PREPARATION : A) Make a good bed of wood embers in the barbecue (or, preheat electric grill or gas broiler) B) Allow 2 rock mullets per person. Clean, rinse and dry the fish between paper towels. Make very small diagonal incisions along their backbones. Season with salt and pepper. Oil each fish and add a few fennel seeds inside. C) Wrap in vine leaves which have been plunged in boiling water for a minute or two to make them supple.
COOKING : D) Sprinkle on the embers a pinch of fennel seeds. Place the rougets on the rack and let broil for 5 to 6 minutes. Turn them over delicately and cook the other sides for about the same time. Serve on a plate with watercress or parsley and sliced lemons.
Tip:Use a wire basket which will hold the rock mullets securely
From my cookbook "A Culinary Adventure in Provence" (on Amazon)