Chef Juliette
Whitebait
Friture de blanchaille is a lesson in hot fat and restraint: flour shaken nearly bare, minute-long batches, a snap of salt and cayenne, and fried parsley still vivid green.
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Chef Juliette
Rouget à la Niçoise
Whole red mullet meets fierce heat, then a glossy Niçoise garnish of reduced tomato, garlic, anchovy, and black olives. The lesson is restraint: bronze the skin, keep the flesh pearly, and let the coast do the rest.
Chef Juliette
Rouget à la Bordelaise
Rouget à la Bordelaise teaches the old balance: fierce heat for the fish, gentleness for the sauce, with bronzed red mullet laid over buttery, tarragon-flecked Bonnefoy.
Chef Juliette
Grilled Red Mullet
Rouget grillé rewards precision over fuss: cisel the whole fish according to its thickness, turn it over fierce heat, baste steadily, and serve its bronzed skin with melting maître d’hôtel butter.
Chef Juliette
Rouget en Papillote
Red mullet grilled to bronze, tucked between thick Duxelles, and sealed in an oiled paper heart that balloons in the oven. Bring it straight to the table and let each guest release its mushroom-rich aroma.
Chef Juliette
Rouget au Fenouil
Rouget au fenouil turns a paper parcel into an aromatic cooking vessel: red mullet, fennel, lemon, parsley, and pork fat grilled gently until the skin gleams and the flesh releases from the bone.
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