Red Mullets à la Chesterfield is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of red mullet braised in white wine with Harvey's sauce and anchovy essence, where the pan juices are made to form crayfish sauce that is used to accompany the fish. The full recipe is presented here and I hope you enjoy this classic British version of: Red Mullets à la Chesterfield.
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This is a classic recipe for a Victorian version of Red Mullets à la Chesterfield that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 256.—RED MULLETS A LA CHESTERFIELD.
The mullets should be seasoned and baked as prescribed in the foregoing cases, and when done, and dished up, must be sauced over with some crayfish sauce, for making which proceed as indicated for the preparation of lobster sauce, observing that the liquor from the mullets must be incorporated with the sauce. Garnish the mullets round with small truffles and crayfish, and serve.
Clean and scale the mullets. Melt the butter in the base of a shallow baking dish, add the mullets then pour over the Harvey's sauce, anchovy essence and white wine. Secure a tight-fitting lid, transfer to an oven pre-heated to 180°C and bake for 25 minutes, or until the fish are done through and their flesh flakes easily with a fork.
Remove the fish to a plate to keep warm and use the pan juices to make crayfish sauce (follow the recipe for lobster sauce, substituting crayfish for the lobster). Garnish around the mullets with fried mushrooms and boiled crayfish, accompany with the sauce and serve.
