Grilled Rouget (Red Mullet) With Basic Beurre Blanc

Recipe Ingredients

8		Rouget - - (abt 1 1/2 to 2 lbs) (small)
		Salt - to taste
		Virgin olive oil - as needed
4		Shallots - finely chopped
1 cup	237ml	White wine from provence
1/2 cup	118ml	White wine vinegar
8 oz	227g	Sweet butter - cold, cut 1/4" dice
24		Perfect basil leaves
2 tablespoons	30ml	Pine nuts
		Freshly-ground black pepper - to taste
1		Leeks glazed in vin d'anjou - see * note

Recipe Instructions

* Note: See the "Leeks Glazed In Vin D'Anjou" recipe which is included in this collection.

Preheat grill.

Gut and scale fish and season with salt. Brush fish with oil and place on grill. Cook until just cooked through, 4 to 5 minutes on a side.

Meanwhile, place shallots, wine and vinegar into a saucepan and boil until 3 to 4 tablespoons remain. Add butter all at once and whisk until emulsified and remove from heat.

Chiffonade 20 basil leaves and add to butter sauce along with pine nuts. Season with salt and pepper. Remove fish to platter, spoon sauce over and garnish with remaining basil leaves. Serve with Leeks Glazed In Vin D'Anjou.

This recipe yields 4 main course servings.

Source:
MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A12)

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