Mullet is found in the warm southern seas, in Russia - in the Azov, Black and Caspian. The Caspian mullet is less fatty, but large. Mullet meat is white, rather fat, without small bones. All varieties of this fish are great for frying, boiling and baking. Fennel complements the mullet. Smoked and dried mullet is very tasty. But the real taste of this fish can be felt by steaming it.
It is necessary
-
- Mullet - 1 kg.
- 3 medium onions
- 3 potatoes
- 3 medium carrots
- leeks - 1 piece
- olive oil
- lemon
- mustard
- 200 gr. cheese
- salt
- pepper or
- mullet - 1 kg.
- onions - 2 pcs.
- 4 cloves of garlic
- 1 glass of wine
- fennel greens
- parsley
- salt
- pepper
- ground crackers.
Instructions
Step 1
Peel the mullet, gut and rinse thoroughly, remove the head. Make a deep cut along the spine. Then divide the fish into two fillets, making small cuts along the ribs. Season the fillet with salt, pepper and sprinkle with the juice of half a lemon.
Step 2
Peel carrots, onions and potatoes. Grate two carrots on a coarse grater, and cut the third into cubes. Cut the remaining half lemon and leek into circles. Cut the potatoes into quarters. Grate the cheese on a fine grater. Mix together olive oil, pepper and salt. Put chopped carrots, potatoes and leeks in a bowl of butter, stir and place on the lower tier of a double boiler.
Step 3
In the upper tier of the steamer, place onion rings with a piece of mullet fillet on top of them. Brush it with mustard, sprinkle with half of grated carrots and cheese.
Step 4
Then place the second fillet, also sprinkle with cheese and carrots. Top with mugs of lemon, cover steamer with lid and cook for twenty minutes.
Step 5
If you don't have a steamer, bake this wonderful fish in the oven. Heat oil in a skillet. Cut the onion into thin slices, place in a preheated skillet and sauté for about ten minutes. Grate the prepared gutted large carcass of mullet on both sides with pepper and salt, put garlic, fennel and parsley inside. Then transfer the fried onions to a deep baking sheet. Place the fish on top, sprinkle with wine and sprinkle with breadcrumbs.
Step 6
Close the baking sheet and bake for 10-15 minutes, then remove the lid and leave for another 10-15 minutes, until the fish is easily separated from the bones. Serve garnished with fennel sprigs.
Step 7
If you can't find large fish, cook a few small ones.
