Stewed Red Mullet Fillets
Recipe second for 4 people based on Mullet with tomato - cooking method oven.
Preparation:
Preparation: Blanch the tomatoes, peel them, remove the seeds and mince everything. Put them in a bowl and emulsify with the oil, water and a little salt. Scale and fillet the red mullet, leaving only the thornless part. Chop the shallot very thin and put it in a buttered pan. Heat the oven to 220 degrees. Salt and pepper the fillets on the skin side. Place them skin-side up in the roasting pan, covering them with the sauce. Bake for 10 minutes. Place the fillets on hot plates, covering them with the sauce. Decorate with basil leaves.
Ingredients:
Ingredients: 8 Red Mullet Of 200 G Each - 4 Tomatoes For Gravy - 2 Shallots - 20 G Butter - 8 Cl Extra-virgin Olive Oil - 10 Cl Water - White Pepper - 10 Basil Leaves
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