Mullets anchovy sauce
Instructions
Clean the fish, keeping aside the liver; Let them rest in a cool place and covered pot for an hour in a marinade made with olive oil, sliced shallots, parsley and Bay leaves, salt and some crushed peppercorns.
Drain the fish, arrange in a baking dish with a little oil and puree to bake at 170 degrees for about half an hour.
Prepare a sauce with brown butter the liver of the mullet along with a spoonful of flour; Add the capers well wrung from vinegar and clean salt anchovies (no dip under water).
With 3 tablespoons of wet water and simmer for another 20 minutes, making sure to stir to mix everything.
Place the mullet on a serving dish regularly from skin and bones and nappateli with anchovy sauce.
Ingredients and dosing for 4 persons
- 1500 g of mullet
- 3 salted anchovies
- 2 shallots
- 1 sprig of parsley
- 1 leaf of laurel
- 50 g of pickled capers
- Flour
- 25 g of butter
- Olive oil extra virgin
- Salt
- Peppercorns