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Red Mullet In Caper Sauce

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Ingredients
  Red mullet 4
  Salt To Taste
  Pepper To Taste
  White wine 4 Tablespoon
  Butter 1⁄2 Cup (8 tbs)
  Cornstarch 1 Teaspoon (Cornflour)
  Milk 1⁄3 Cup (5.33 tbs)
  Egg yolks 2
  Capers 3 Tablespoon
  Lemon slices 2
  Parsley sprigs 4
Directions

Rinse the red mullet under plenty of cold running water and pat dry on kitchen paper.
Season the insides with salt and pepper.
Put on a dish and add the white wine.
Dot the fish with 1/3 of the butter.
Cover and microwave on HIGH for 5 minutes.
Leave to stand for 2 minutes.
Put the red mullet on a serving dish.
Put the cornstarch (cornflour) in a bowl and add the milk, stirring constantly until smooth.
Stir in the cooking liquid from the fish and the egg yolks.
Stir well.
Cook for 2 minutes on HIGH.
Whisk the sauce and add the remaining butter in tiny pieces, whisking the whole time.
Taste and adjust seasoning.
Add the capers and pour into a sauceboat.
Garnish the red mullet with the lemon slices and chopped parsley.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Interest: 
Everyday, Healthy

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