Braised Mullet From the Island Arz

The mullet is an unloved and mostly unrecognized delicacy. Selected with a connoisseur’s eye, it is a real tickler of the palate. You need a so-called “jumping” mullet, which can only be recognized by the golden-yellow spot on the side of the head on the display in the fish store.

Scale the fish accurately and gut it.

Cut the fins into small pieces with scissors.

Rinse thoroughly and drain well on kitchen paper.

Peel the onion and shallots and cut into thin slices.

Clean the leeks and rinse them until there is no more dirt in the leaves.

Cut the stalks into 3 cm long pieces.

Push the fennel weed with the stalks through the belly opening of the grayling and out of its mouth.

Butter a clay mold – a tiny bit longer than the fish – thickly.

Pour in the fish.

Spread the pieces of shallot and onion evenly. Add the leek pieces. Season with salt and pepper.

Add the Muscadet and the vegetable soup (it can also be water).

Cut the butter into small pieces and spread evenly on the fish. Steam in the stove for 15 minutes.

Pour in the peeled, cored and quartered apples and spread them evenly around the fish. If the juice boils down a lot, cover the saucepan with aluminum foil, if not, continue to cook open for 15 min.

Pour the cooking liquid over the mullet regularly during the cooking time.

Bring to the table in the saucepan

Related Recipes:

Mullet From the FoilRinse the mullet, dry it and drizzle with the juice of one lemon inside and out. Insert the rosemary sprig... Sautéed Breton Red Mullet with Peppers and Green Asparagus SpearsScale red mullet, cut fins into small pieces, gut, rinse and fillet. Season fillets on both sides with salt... Stew with Vegetables and Sea FishA typical dish of Portuguese fishermen, whose aromatic vegetable base harmonizes with many Atlantic sea fish... Open Lasagna of Red Mullet and MonkfishA bean recipe for every taste: (*) Recipe mixture for 4 people. For the pasta dough, knead the egg, flour... Carp Fillets in Whipped Cream Mustard SauceRinse the grapes, pluck them, cut them in half and remove the seeds. Remove the skin from the onion and dice... Cod Loin FilletPreheat oven to 180 degrees. Season cod fillets with salt and pepper. Brush the bottom of an ovenproof dish... Paprika Fish GoulashProperly rinse the cod fillet under running water and dry with household paper. Sprinkle with juice of one... Braised Paprika ChickenClean the meat (freeing it from any tendons or sinews), rinse it and rub it dry. Carve into 8 portions. Peel... Crispy Carp on Fennel-Orange VegetablesCut the tips of the chicory 2 cm wide and rinse, use the rest elsewhere. Rinse fennel, cut into quarters and... Cauliflower & Broccoli with Chicken BreastDivide cauliflower and broccoli into roses, peel off the stalks if necessary, then cut into narrow slices. At...