Stewed red mullet filets
Instructions
Sbollenta, pelali tomatoes, remove the seeds and chop.
Put them in a bowl and emulsifies with the oil, water and a little salt.
Squama and filleting the fish, leaving only the part without thorns.
Chop the shallots thin and put it in a buttered baking dish.
Heat oven to 220 degrees.
Hall and pepa from the threads of the skin.
Adagiali in baking pan with skin on top, and cover with the sauce.
Baked for 10 minutes.
Put the fillets on warm dishes, and cover with the sauce.
Decorate with basil leaves.
Ingredients and dosing for 4 persons
- 8 red mullet of 200 g each
- 4 sauce tomatoes
- 2 shallots
- 20 g of butter
- 8 cl of olive oil extra virgin
- 10 cl of water
- White pepper
- 10 leaves of basil