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ALITER IUS IN MULLOS ASSOS (Red Mullet in Fennel and Mint Sauce)

ALITER IUS IN MULLOS ASSOS (Red Mullet in Fennel and Mint Sauce)

(Apic. 10, 1 ,12) Ingredients:

  • 1.5 kg red mullet
  • Rue
  • Mint
  • Coriander
  • Fennel
  • Lovage (or celery leaves)
  • Honey
  • Olive oil
  • Liquamen (or white wine)
  • Ground black pepper

Instructions:
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Create a parcel using greaseproof paper by folding a sheet in half and repeatedly folding the sides to seal. Put the fish inside; add the olive oil, salt, pepper, Liquamen. Close the top of the parcel and bake for 30–40 minutes at 170°C until cooked. Finely chop the herbs and combine with honey, a little bit of olive and wine. Add to a saucepan, bring to the boil and simmer for 25 minutes to reduce. Pour this sauce over the baked mullet and serve immediately.

 
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