5 rouget Recipes

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  • Rouget and Shrimp with Lemon Sauce
    shrimp (18 to 22) and
    9 More
    shrimp (18 to 22), twelve 1-oz rouget fillets or 6 small red snapper fillets with skin, shallots, unsalted butter, dry white wine, chicken broth, fresh lemon juice, olive oil plus additional if necessary, zucchini (preferably assorted green and yellow ; each about 4 inches long), zucchini potato lemon-thyme mash
    10 ingredients
  • Rouget on Celery Root Salad with Walnuts and Olives Rouget on Celery Root Salad with Walnuts and Olives
    celery root , about 1 lb, walnuts and
    9 More
    celery root , about 1 lb, walnuts, good black olives pitted, sherry wine vinegar, extra virgin olive oil, kosher salt, freshly ground pepper, rouget about 12 oz each, scaled and filleted, score the skin, flour for dredging the fish, clarified butter to cook the rouget, salt and pepper
    1 hour 10 min, 11 ingredients
  • Le Rouget Le Rouget
    little red mullets (goat fish) (about 5 oz or 150 g each) and
    9 More
    little red mullets (goat fish) (about 5 oz or 150 g each), baby carrots, radishes, fennel bulb, blanched green beans, spring onions, lemon juice, olive oil, salt and freshly ground black pepper, recipe sauce romesco , recipe follows
    45 min, 10 ingredients
  • Crispy Rouget with Wild Asparagus and Spring Garlic Broth Crispy Rouget with Wild Asparagus and Spring Garlic Broth
    garlic broth , recipe follows, extra-virgin olive oil and
    5 More
    garlic broth , recipe follows, extra-virgin olive oil, shallots, diced, asparagus, trimmed and diced, salt and freshly ground black pepper, rouget , butterflied (see cook s note below), wild or cultivated pencil asparagus, trimmed
    2 hour 55 min, 7 ingredients




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