Mullet in fennel (2)
Instructions
Sprinkle the bottom of a baking dish with a little fennel washed and chopped.
Clean the fish, wash them and dry them gently, add salt and pepatele internally.
Place in the baking dish over the layer of fennel sprigs, drizzle with the lemon juice, filtered to the colander, a glass of white wine and four tablespoons of olive oil.
Cook in preheated oven at 180 degrees for about 30 minutes basting occasionally with the sauce red mullet.
Prepare a spicy sauce by mixing chopped shallots with a pinch of chili powder, a tablespoon of mustard, crushed hard yolk, a pinch of salt and a little oil poured slowly like a mayonnaise.
Stir and mix the ingredients.
Serve the fish in the same pan with the sauce in gravy boat.
The accompanying wine: Colli Berici Sauvignon DOC, Vernaccia Di San Gimignano DOCG, Ischia Bianco DOC.
Ingredients and dosing for 4 persons
- 1000 g of mullet
- Fennel
- 2 lemons
- 1 glass dry white wine
- 1 chili
- 1 shallot
- 1 hard-boiled egg yolk
- 1 tablespoon of aromatic mustard
- Olive oil
- 1 pinch of salt
- Pepper