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To Broil Red Mullet

A fish dish where a red mullet is cleaned, wrapped in buttered paper, and broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Broil Red Mullet

Ingredients

Directions

Prepare

  1. Cut off the fins and remove the gills from the red mullet.

  2. Gently draw out the single thread-like gut without injuring the liver.

  3. Wash and dry the fish with a soft cloth.

Cook and serve

  1. Fold the fish in buttered writing paper without any seasoning.

  2. Broil for 20 minutes and serve.

Recipe from a historical cookbook (Internet Archive).

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
Delicate flesh that turns firm and flaky when broiled, setting as it cooks.
Butter
Adds fat and richness, and helps the paper keep the fish moist while it cooks.

The step that matters

Broil for 20 minutes and serve. Fish flesh is delicate and dries out quickly once it passes the point of turning opaque and flaking. Watching the fish closely during broiling helps keep it moist inside the paper.

“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.

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