Recipes
Spicy mullet
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Ingredients for 4 servings
18 Mullet fillets, cleaned and boned; extra virgin olive oil; 2 fennel bulbs; 2 shallots; 5 bay leaves; a sprig of marjoram; 1 rasher of streaky bacon; a chilli pepper; 90g tomatoes; 100g chopped onion; sat; pepper.
PREPARATION
Brown the mullet in a frying pan with a little of the oil and salt until the skin is crispy. Dice the fennel and sauté in a pan with some oil, a chopped shallot, two bay leaves, the marjoram, salt and pepper. To make the sauce, cook together on a low heat a spoonful of oil, a shallot, three bay leaves, the rasher of streaky bacon and a pinch of chilli. Add the chopped tomatoes and cook for five minutes. Then take out the streaky bacon, whisk and sieve the sauce. Serve the mullet and fennel with the sauce. Garnish with the chopped shallot.