Red mullet fillets with a reduced white-wine sauce (Slideshow version)
Overview:
For this recipe, the red mullet fillets are fried in a large saucepan, then removed and kept hot.The "jus court" sauce is made by reducing dry white wine with spring onions in the pan used to cook the fish.
The small quantity of sauce left (its French name literally means "short juice") is very concentrated and flavoursome, so you only need serve a tablespoonful to each guest.