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