Recipe no. 81 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 50.
Ingredients
- grey mullet
- water
- vinegar
- onion
- carrot
- bay leaf
- pepper
- salt
- parsley
- caper sauce
Preparation
- Preparing the mulletTake fairly large grey mullet that do not smell of mud. Scale and gut them carefully and wash them well.
- CookingPut the mullet in a fish kettle covered with cold water. Add half a glass of good vinegar, an onion and a carrot in slices, a bay leaf, peppercorns and a handful of salt. Bring the heat up and move it off at the first boil. Leave it thus for 10 minutes, covered.
- PlatingTake them out of the water when ready to serve and arrange them on a dish surrounded with sprigs of parsley. Serve a caper sauce separately.
Reboul's text
Take fairly large grey mullet that do not smell of mud, scale and gut them carefully, wash them well, then put them in a fish kettle covered with cold water; add half a glass of good vinegar, an onion and a carrot in slices, a bay leaf, peppercorns and a handful of salt. Bring the heat up and move it off at the first boil; leave it thus for 10 minutes, covered.
Take them out of the water when ready to serve and arrange them on a dish surrounded with sprigs of parsley. Serve a caper sauce separately. (See this sauce.)
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| mulataio | grey mullet |
| aigo | water |
| vinaigre | vinegar |
| cebo | onion |
| pastenargo | carrot |
| laurié | bay leaf |
| pebre | pepper |
| juvert | parsley |
| sausso | sauce |
| tapeno | capers |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 81, page 50. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.