Striped Mullet Under Fine Crust

Scale the striped mullets very carefully, as they have very sensitive skin under the few large scales. Gut, cool, rinse and dry. Spread the thyme (1) and rosemary sprigs and the celery leaves evenly in the belly cavities of the striped mullets, season with salt and season with pepper.

For the panande, mix the butter with the white bread crumbs, the pine nuts and the parsley. Season with salt, pepper and juice of one lemon. Spread evenly on the fish.

For the sauce, blanch the tomatoes, skin them, quarter them, remove the stalk and seeds and cut the flesh into cubes. Remove the garlic and the peel from the onion and chop finely. Heat the oil in a frying pan and sauté the garlic and onion cubes briefly. Add the diced tomatoes and toss. Add the fish stock and cook a little. Season to taste with salt and freshly ground pepper.

Empty the tomato sauce into an ovenproof dish and place the striped mullet on top, one next to the other. Spread the butter flakes evenly over the fish. Place the thyme sprigs (2) in the mold. Cook under the heated broiler for 8-10 minutes.

It goes exceptionally well with fresh white bread and a white wine from the Loire.

The mullet is often confused with the rarer red mullet, which also belongs to the mullet family, and is also sold as such because it is known internationally under the French name of red mullet.

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