Mullet - Genoa Style
calories: medium
category: second
cost: medium
difficulty: medium
preparation time: 70
Ingredients
Mullet 800 gr.
Dried Porcini mushrooms 30 gr.
Salted anchovies 4
Bread crumbs 4 spoonfuls
Tomato puree 2 spoonfuls
Salted capers 1 spoonful
Onions 1
Parsley 1 sprig
Fennel seeds 1 pinch
Butter 20 gr.
Dry white wine 1 glass
Fish or Fish cube broth 1 cup
Extra-virgin olive oil 4 spoonfuls
Salt to taste
Pepper to taste
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Wine Tips
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Dried Porcini mushrooms 30 gr.
Salted anchovies 4
Bread crumbs 4 spoonfuls
Tomato puree 2 spoonfuls
Salted capers 1 spoonful
Onions 1
Parsley 1 sprig
Fennel seeds 1 pinch
Butter 20 gr.
Dry white wine 1 glass
Fish or Fish cube broth 1 cup
Extra-virgin olive oil 4 spoonfuls
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Scale the fish with a knife and scrape the skin, without cutting the fish, from the tail towards the head. Then remove the entrails using a pair of scissors and cutting a hole in the middle. Remove the fins and wash the fish under running tap water.
Soak the mushrooms in warm water. Peel the onion, wash the salt off the capers and the anchovies and removes the bones from the latter. Clean and wash the parsley. Squeeze the mushrooms well and chop them up with the other ingredients.
Put the oil into a saucepan and add the above as well as a pinch of fennel seeds. Salt and pepper according to taste and sauté for a few minutes. Bathe it with wine.
Dilute the tomato puree with the fish broth and when the wine has evaporated, add it to the saucepan and cook for a further 15 minutes.
Grease an oven dish with butter and arrange the mullet with the sauce on top. Spray with the bread crumbs and put it into a pre-heated oven at 200° C for 10 to 12 minutes. Take the dish out of the oven and serve hot at table in the same oven dish. The Chef's tips Cinque Terre is an 11.5 to 13° golden yellow dry wine to be served at 8 to 10°C. Curiosity This recipe is probably the most famous for this delicious fish and it is undoubtedly among the tastiest. It can be found on the menu wherever you go in this region.
Soak the mushrooms in warm water. Peel the onion, wash the salt off the capers and the anchovies and removes the bones from the latter. Clean and wash the parsley. Squeeze the mushrooms well and chop them up with the other ingredients.
Put the oil into a saucepan and add the above as well as a pinch of fennel seeds. Salt and pepper according to taste and sauté for a few minutes. Bathe it with wine.
Dilute the tomato puree with the fish broth and when the wine has evaporated, add it to the saucepan and cook for a further 15 minutes.
Grease an oven dish with butter and arrange the mullet with the sauce on top. Spray with the bread crumbs and put it into a pre-heated oven at 200° C for 10 to 12 minutes. Take the dish out of the oven and serve hot at table in the same oven dish.
