Broiled Mullet Starter with a Roasted Red Bell
Pepper and Créme Frâiche Sauce
Ingredients for 6 people:
  
Small Red Mullet
 1/2 pound or 6 small fishes
Roasted Red Bell Pepper Sauce
 1/4 pint
Milk
 1 cup
Créme Frâiche
 1/2 cup
Salt (Optional)
 1/4 teaspoon
Fresh Chives - (Optional)
 1/4 cup
  1. Preheat broiler to 450° F.
  2. Stir Roasted Red Bell Pepper Sauce and milk over medium high heat in a medium sized
    sauté pan or skillet.  Salt may be added if desired.
  3. Let simmer for 10 minutes.  If not serving immediately, remove from heat and return to
    simmer when ready to proceed.
  4. Broil mullet for 3 minutes, making sure top is beginning to brown.
  5. Plate the fish.
  6. Remove from heat and stir in creme frâiche just before serving.
  7. Serve sauce over the fish in a soup plate with chives as a garnish.
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© 2004 David G. Blackburn
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