Red Mullet In Caper Sauce Recipe
Ingredients
| Red mullet | 4 | |
| Salt | To Taste | |
| Pepper | 1 | |
| White wine | 4 Tablespoon | |
| Butter | 1/2 Cup (16 tbs) | |
| Cornstarch | 1 Teaspoon | |
| Milk | 1/3 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Capers | 3 Tablespoon | |
| Lemon Slices | 2 | |
| 4 sprigs flat parsley | ||
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.
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.
Chef
