Scale the mullets but do not gut them. Dry them on paper towels and coat with flour, shaking off the excess. Melt the butter in a frying pan and when it is hot cook the fish, without burning the butter. Cook for 7 to 8 minutes on each side of the whole fish, 3 to 4 minutes each side of a fillet. Sprinkle with salt and pepper. When they are cooked, remove them from the pan, make a slit up the belly and remove the livers. Put aside. Keep the fish warm. Crush the livers with a fork in a bowl, (preferably stainless steel) and place over a high heat in the frying pan where the fish were cooked. Sprinkle with Cognac and flame. Add some butter and crÅme fraöche. Taste for seasoning. Place the fish in the sauce and reheat gently. Serve immediately.
@
6 red mullet or fillets of red snapper
6 tbsp unsalted butter
6 tbsp flour
salt, pepper
3/4 cup crÅme fraöche
a few drops Cognac
@
15
mn
@
15
mn
@
Serve a dry white wine from Provence with this dish.
