How to Broil Fish
Ingredients
Directions
Prepare the fish
Open the red mullet with a sharp knife just below the throat, but do not scale it.
Carefully remove the intestines without disturbing the liver.
Sew up the opening.
Cook and serve
Place the fish in well-buttered white paper.
Broil over a slow fire.
Serve the fish in the paper with plain melted butter.
Mix in the liver afterwards.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Red mullet
- The main protein, which stays moist and tender when cooked gently in its wrapping.
- Butter
- Adds richness and moisture, and keeps the fish from sticking to the paper.
- Plain melted butter
- Adds richness and moisture to the fish at serving.
The step that matters
Broil over a slow fire. Gentle, slow heat cooks the fish through while the paper traps moisture, keeping the flesh juicy. Fierce heat dries the fish out and toughens the flesh before it is cooked through.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.