Baked mullet on herbs

Shopping List for 4 adults

The fish
1 kg mullet fillet with skin but without fish scaling
1 bunch dill
1 bunch parsley
4 twigs thyme
1 twig sage
2 dabs of butter
1 tsp. salt
lemon juice
1 tbsp. olive oil

Saffron sauce
1 dl. white wine
1 dl. fish broth
1 dl. whipping cream
50 g butter
1 pinch saffron
The sauce season to taste with salt and white pepper
lemon juice and a little sugar

Extras
1 kg small new potatoes
Saute of: Spring onions, spiced tomatoes, fennel, sweet peppers and celery
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Recipe No. 57
Baked mullet on herbs
Baked mullet on herbs

Procedure without liability: The first thing you must do is to catch a mullet, which is big enough for 4 people. The one I used here is for 2 people, weighed 1.75 kg and was 52 cm, enough for 2 people, after it was filleted.

Remove the scales from the fish with a blunt knife from tail to head and cut it up into its belly. Remove the entrails and rinse the abdomen carefully for blood and black skin in the belly and then cut the head off. With a very sharp knife cut now one fillet on top of the back bone. The fish turned and the other fillet cut of the back bone. Fillets treated for chest bones and edges cleaned so the 2 fillets look good. Fish waste - what you cut off - boil for approx. 2 cups water to a fish broth with a little salt.

In a suitable ovenproof dish spread the herbs and the fish presented with the meat side down. Meat side has got a sprinkle of salt. On the skin side poured a little olive oil, lemon juice and 2 dabs of butter. Let the fish rest covered with film in the refrigerator a few hours before it is baked in the oven. When ready to cook the sauce and the accessories, you take the fish from the refrigerator and put it in a 220 degrees oven for approx. 30 minutes. Time depends on the fish's size and whether it comes straight from the fridge.

Saffron sauce: Pour white wine and fish broth with a little saffron in a saucepan and boil until half. Add cream and give a brief rehash. Add the cold butter, stirring and tasting the sauce with salt, white pepper, lemon juice and sugar.

Saute vegetables in butter over low heat. Be careful not to be too brown, because it must not be brown onions for steak.

Serving: Arrange the fish as the picture on the right.

Garnish: You can use the rest of the herbs.

Drink: Use like the rest of the same white wine you used for the sauce.

Hint: If you do not catch a mullet, then you can use a trout or salmon instead.

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