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.
Serving size: Complete recipe
Calories 3377 Calories from Fat 1580
% Daily Value*
Total Fat 178 g273.2%
Saturated Fat 84.4 g421.9%
Trans Fat 0 g
Cholesterol 1599.6 mg533.2%
Sodium 2125 mg88.5%
Total Carbohydrates 16 g5.4%
Dietary Fiber 0.88 g3.5%
Sugars 4.8 g
Protein 397 g794.3%
Vitamin A 123.7% Vitamin C 70.8%
Calcium 115% Iron 121.4%
*Based on a 2000 Calorie diet