Mullet & Vegetables

MULLET & VEGETABLES

Serves 4

Fish:

Ingredients

  • 700 g mullet fillets (keep the skin on)
  • 2 tbsp. butter
  • Salt

How to do it

Cook the fish on it’s skin in a hot pan in plenty of butter. Baste the fish with the butter using a spoon while cooking it. Salt to taste. Serve the fish together with fresh potatoes, parsley root, carrots, foamy broth and garnish with flower cress, edible flowers and beach mustard.

Sauce:

Ingredients

  • Broth
  • 2 sticks celeries
  • 2-3 leaves lovage
  • 400 ml dry white wine
  • 3 tomatoes
  • 1 tsp. fennel seeds
  • 2 head of crown dill
  • 1 lit water
  • 1 tbsp. butter
  • Salt

How to do it

Put all ingredients in a pot and cook for 30 minutes. Strain off the broth and reduce to half. Salt to taste. Add the butter and mix until the broth is nice and frothy.

Vegetables:

Ingredients

  • 400 g fresh potatoes
  • 400 g parsley root
  • 400 g carrots

Peel the parsley root and the carrots. Wash the potatoes. Cut the parsley root and the carrots into big pieces and cook in lightly salted water together with the potatoes.

Garnish

Flower cress, edible flowers and beach mustard.

 

This recipe was made as part of the North Sealand episode.