Mullets With Aromatic Herbs

Preparation:

Preparation: Wash the red mullets, open them, bone them and cut into fillets. Wash, dry and chop parsley, thyme and chervil. Heat three tablespoons of oil in a pan and brown the fish fillets. Take them out and keep them warm. Eliminate the oil that surfaces in the pan, dilute the cooking liquid with the juice of a lemon, bring to a light boil and add two tablespoons of cream. Stir, thicken a little. Salt, pepper and add the chopped herbs. Arrange the fish fillets on a serving plate, sprinkle them with the hot sauce and serve immediately. Accompanying wines: Riviera Ligure Di Ponente Pigato DOC, Verdicchio Di Matelica DOC, Gravina DOC.