Baked Mullet
calories: low
category: second
cost: medium
difficulty: easy
preparation time: 60
Preparation Clean the fish without scaling then wash and dry them. Pour half the salt into a large oven dish with a lid. Level the layer of salt and lay the mullets on top of it, Then cover the fish with the rest of the salt checking that all the mullets are covered.
Place the dish into a pre-heated 200° C. oven with the lid on and let it bake for 40 minutes. Take it out of the oven and, using a knife, crack the salt crust open (the fish scales will come away with the crust). Put the mullets on a serving dish and serve them at table hot. The Chef's tips Vermentino a 12/12.5° dry white wine to be served at 8/10° C. Curiosity This fish is very well known in Italy not so much for its flesh but for its eggs called bottarga which are highly appreciated almost as much as caviar.
Place the dish into a pre-heated 200° C. oven with the lid on and let it bake for 40 minutes. Take it out of the oven and, using a knife, crack the salt crust open (the fish scales will come away with the crust). Put the mullets on a serving dish and serve them at table hot.
