Red Mullet In Caper Sauce
|White wine||4 Tablespoon|
|Butter||1⁄2 Cup (8 tbs)|
|Cornstarch||1 Teaspoon (Cornflour)|
|Milk||1⁄3 Cup (5.33 tbs)|
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.
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.