Red Mullet with Fennel (Triglie al Finocchio)
Instructions
Fillet the mullets, brush the fillets with melted butter and bake them in bread crumbs mixed with fennel seeds.
Fry the fillets in the hot oil, salt and pepper.
Cut the fennel slices, distribute them on 4 plates and serve with a vinaigrette prepared sauce emulsifying oil, a little vinegar, salt and pepper.
Serve with hot fillets.
Ingredients and dosing for 4 persons
- 8 mullets of 150 g
- 20 g of butter
- 3 tablespoons of breadcrumbs
- 2 fennel
- 2 tablespoons of fennel seeds
- 1 tablespoon of aromatic vinegar
- Olive oil
- Salt
- Pepper