Red mullet with thyme
Instructions
In a saucepan with 10 g of butter to fry over high heat and mullet's backbone together with garlic and 2 sprigs of thyme.
Add the peel and seeds of tomato, pour the fish stock and bring to a boil.
Skim and simmer for 15 minutes, then strain the mixture, place back in the saucepan and let it reduce to one quarter.
In a pan with butter 10 g briefly fry the liver and the last sprig of thyme.
Delete the latter and blend the liver with 30 g of butter.
Wrap the mixture in an aluminum foil and put it in a cool place.
A baking tray lined with another aluminum foil, ungetelo with a little oil and put over the fish fillets.
Brush with remaining melted butter, then Cook under hot grill for about 5 minutes, then sprinkle the pretzels.
In a small saucepan heat the broth reduced fairies, join the liver mixture and butter and blend the sauce.
Add the chopped diced tomato and add salt.
Serve the fish fillets with the prepared sauce.
Ingredients and dosing for 2 persons
- 1 great mullet
- 1 tomato
- 3 sprigs of thyme
- 1 clove of garlic
- 60 g of butter
- 20 cl of fish fumet
- Olive oil
- Salt