Grilled Red Mullet. Bearnaise Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Score the mullet with parallel cuts through the skin about one eighth of an inch apart: season it with pepper and salt and salad oil. Grill on oiled straws or broil for about ten or fifteen minutes...
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Cooking tools:
- Grill
- Oven
- Chef's knife
- Cutting board
- Plate
Ingredients
- salad oil
- red mullet
- mullet
- pepper
- salt
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