To Broil Red Mullet
Ingredients
Directions
Prepare
Cut off the fins and remove the gills from the fish.
Gently draw out the single thread-like gut without injuring the liver.
Wash and dry the fish with a soft cloth.
Cook and serve
Fold the fish in buttered parchment paper without seasoning.
Broil for twenty minutes.
Serve in the parchment with plain melted butter.
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
- Is the main ingredient, cooked whole and served in its parchment.
- Butter
- Lightly coats the parchment and adds richness and moisture to the fish.
The step that matters
Drawing out the gut without injuring the liver. The gut is removed whole so its bitter contents do not spoil the flavour. Tearing the liver, which is delicate and edible, would release bitterness into the flesh and make the fish taste harsh.
“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.