Mullet In Anchovy Sauce

Preparation:

Preparation: Clean the fish keeping the liver aside; let them rest in a cool place and covered pot for an hour in a marinade prepared with oil, sliced shallots, chopped parsley and bay leaves, salt and a few peppercorns. Drain the mullets, arrange them in a baking dish with a little oil and cook them in the oven at 170 degrees for about half an hour. Prepare a sauce by browning the liver of the mullet in butter together with a spoonful of flour; add the capers well squeezed out of the vinegar and the anchovies cleaned of the salt (without rinsing them under water). Pour in 3 tablespoons of water and cook for another 20 minutes, taking care to mix everything together. Arrange the mullet on a serving plate, removing the skin and bones and coat them with the anchovy sauce.