Recipe for Grilled Rouget (Red Mullet) with Basic Beurre Blanc 
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Yield:
4
Ingredients:
Amount Ingredient
8 sm Rouget - (abt 1 1/2 to 2 lbs)
Salt to taste
Virgin olive oil as needed
4 x Shallots finely chopped
1 cup White wine from Provence
1/2 cup White wine vinegar
8 oz Sweet butter cold, cut 1/4" dice
24 x Perfect basil leaves
2 tbl Pine nuts
Freshly-ground black pepper to taste
Instructions:
Instructions: Preheat grill.

Gut and scale fish and season with salt. Brush fish with oil and place on grill. Cook until just cooked through, 4 to 5 minutes on a side.

Meanwhile, place shallots, wine and vinegar into a saucepan and boil until 3 to 4 tablespoons remain. Add butter all at once and whisk until emulsified and remove from heat.

Chiffonade 20 basil leaves and add to butter sauce along with pine nuts. Season with salt and pepper. Remove fish to platter, spoon sauce over and garnish with remaining basil leaves. Serve with Leeks Glazed In Vin DAnjou.

This recipe yields 4 main course servings.

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