Roasted red mullet fillets with fennel and basil butter

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Roasted red mullet fillets with fennel and basil butter

Roasted red mullet fillets with fennel and basil butter






Roasted red mullet fillets with fennel and basil butter
Roasted red mullet fillets with fennel and basil butter
Ingredients
Number of people
-
6
+

6 red mullets in fillets

500 g fennel

300 g celery

250 g butter

12 basil leaves

9 cl of pastis

1 tablespoon olive oil

1 onion

Salt



Preparation 
TOTAL TIME: 50 MIN
Preparation: 30 min
Cooking time: 20 min
Step 1
Preheat the oven to 210°C (thermostat 7).
Step 2
Remove the first ribs from the fennels and wash the bulbs. Set aside the green shoots. Mince the fennel bulbs, celery and onion.
Step 3
In a skillet, heat a knob of butter and oil. Add the vegetables and sauté over high heat for 8 minutes. Stir regularly. Wet with 3 cl of pastis and put it all at the bottom of a buttered ovenproof dish.
Step 4
Season the fillets with mullet and place them on top of the vegetables. Bake and cook for 6 minutes.
Step 5
Sprinkle the dish with fennel shoots halfway through cooking.
Step 6
Slice the basil leaves.
Step 7
In a saucepan, bring 3 cl of pastis and 3 cl of water to a boil. Remove from the heat and add the cold butter in pieces. Return to the heat and sprinkle with basil.
Step 8
Baste the cooked fish with the remaining pastis as soon as it comes out of the oven.
Step 9
Serve the red mullets on a bed of fennel and celery and top with basil sauce.
Author's note
There will probably be some sauce left over, it can be used to cover pasta or rice. Otherwise, let it cool and harden in a cool place: in bread this flavoured butter is excellent.

I add my grain of salt

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