How to cook a mullet

The mullet is found in the warm southern seas of Russia in the Azov, Black and Caspian. Mullet of the Caspian sea is less fat, but big. Meat mullet white is quite oily, no small bones. All varieties of this fish is perfect for frying, boiling and grilling. To complement the mullet fennel. Very tasty smoked and dried mullet. But the real taste of this fish can be felt, prepared her for a couple.

You will need

• • Mullet - 1 kg.
  • 3 medium onions
  • 3 potatoes
  • 3 medium carrots
  • leek - 1 piece
  • olive oil
  • lemon
  • mustard
  • 200 gr. cheese
  • salt
  • pepper or
  • mullet - 1 kg.
  • onions - 2 PCs.
  • 4 garlic cloves
  • 1 glass of wine
  • herbs fennel
  • parsley
  • salt
  • pepper
  • milled crackers.

Instruction

1. Mullet clean, gut and rinse thoroughly, remove the head. Make a deep cut along the spinal bone. Then divide the fish into two fillets, making a small undercut along the edges. Fillet salt, pepper and sprinkled with juice of half a lemon.
2. Peel the carrots, onions and potatoes. Grate two carrots, and the third cut into cubes. The remaining half of the lemon and leek cut into rounds. Potatoes cut into quarters. Cheese grate on a fine grater. Mix together the olive oil, salt and pepper. Sliced carrots, potatoes and leek and add to a Cup of butter, stir and put in bottom tier of steamer.
3. In the upper tier of a double boiler, place onion rings on top of them - a piece of mullet fillet. Smear it with mustard, sprinkle with half grated carrots and cheese.
4. Then lay the second fillet, also sprinkle with cheese and carrots. Top off mugs of lemon.Cover the steamer with a lid, cook for twenty minutes.
5. If no double boiler, cook this wonderful fish in the oven. Heat the oil in a pan. Slice the onion into thin slices, put it in a heated pan and saute for about ten minutes. Cooked gutted a large carcass mullet RUB both sides with salt and pepper, put the garlic, greens of fennel and parsley. After that, put fried onion into a deep baking tray. Put the fish, pour her wine and sprinkle with breadcrumbs.
6. Close the baking sheet and bake for 10-15 minutes, then remove the lid and leave for another 10-15 minutes, until the fish is easily removed from the bone. Serve, garnished with sprigs of fennel.
7. If you are not able to find big fish, prepare a few small.