Tomato red mullet
Instructions
Squamate and fillet the fish, remove the bones remained inside using tweezers.
Aligned on a cloth the threads so obtained.
Put cold, in a large baking dish, 60 g of oil the cloves of garlic and, after a moment, the sheets of red mullet fillets with skin side down.
Add salt and pepper.
After a minute, turn it around and put them straight into the oven at 160 degrees for 3 or 4 minutes.
Withdrawn and keep warm.
Put the pan on the stove, heat well, add the oregano, chopped anchovies and capers.
Fry an instant wet with wine, allow to reduce to half volume and add the fish fumet.
Reduce again by half, then add the tomatoes and simmer for another minute.
Remove from heat, add the remaining oil, puree the sauce and pour.
Place the sauce on a large round plate well, place the fillets of red mullet all around with the skin facing upwards, place and surrounded the dish with grilled peasant bread croutons.
Ingredients and dosing for 10 persons
- 1400 g of average mullets
- 1 tablespoon of capers desalted
- 4 anchovy fillets
- 4 peeled ripe tomatoes without seeds
- 2 cloves of garlic
- 8 tablespoons of white wine
- 10 tablespoons of fish fumet
- Olive oil extra virgin
- 1 pinch of oregano
- Salt
- Pepper