KALLISTEA

Mullets roasted with fennel

For 6 people

Ingredients:

12 small mullets
3 fennel branches and 1 thyme branch
2 tomatos
2 onions
olive oil
salt, pepper



TIME OF COOKING: 18 min

Preparation:

To wash the mullets, to wipe them and empty them. Not the oyster seller; once cooked, the skin will be easier to remove. To chop fennel. Emincer onions. To peel, épépiner and to crush tomatos. In a frying pan, to make return onions during 2 to 3 minutes. To add fennel, tomatos, thinned out the leaves of thyme, salt and pepper. To make return to soft fire during ten minutes. During this time, to make cook the whole mullets on a grill, 5 minutes on each side. To be used the mullets tablecloths as sauce with fennel.

Some of these receipts are extracted from the excellent work of Liliane OTAL

“To know the Corsican kitchen” with the Western Southern editions.

RETURN TO THE LIST OF THE RECEIPTS