Baked or Broiled Mullet with Creamed Roe

Ingredients

• Mullet and roe
• 2 tbsp. flour
• 1/2 cup cream
• 3 tbsp. dry white wine or lemon juice
• 2 egg yolks
• 1/4 tsp. salt
• Salt, pepper
• 2 tbsp. butter
• 1 tbsp. finely chopped onion
• Lemon slice, parsley, etc. for garnishing

Method

1. 1

   Cover mullet roe with boiling water.

2. 2

   Add dry white wine or lemon juice and 1/4 teaspoon salt.

3. 3

   Simmer for 15 minutes.

4. 4

   Drain.

5. 5

   Remove outside membrane from fish roe.

6. 6

   Mash the roe.

7. 7

   Melt butter in saucepan and add onion.

8. 8

   Saute for 5 minutes.

9. 9

   Add the roe and stir in flour and cream.

10. 10

    When these ingredients are hot and well blended remove from fire.

11. 11

    Stir in egg yolks.

12. 12

    Season the roe well with salt, pepper, dry white wine or lemon juice.

13. 13

    Keep hot.

14. 14

    Bone a 3- or 4-pound mullet.

15. 15

    Place it skin side down on well greased broiler rack, flat pan or plank.

16. 16

    Season the fish with salt, freshly ground pepper.

17. 17

    Brush with melted butter.

18. 18

    Broil gently about 15 minutes.

19. 19

    Remove fish from the oven and spread thin part with creamed roe.

20. 20

    Cover with buttered cornflakes or bread crumbs.

21. 21

    Return it to the broiler to brown evenly.

22. 22

    Serve garnished with lemon slice, parsley or watercress, pickled beets, cucumber, etc.

As published

This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 1. The excerpt below is the record exactly as published.

Baked or Broiled Mullet with Creamed Roe Mullet and roe 2 tbsp. flour Boiling water '/z cup cream 3 tbsp. dry white wine or lemon juice 2 egg yolks Va tsp. salt Salt, pepper 2 tbsp. butter Buttered cornflakes or bread crumbs 1 tbsp. finely chopped onion Lemon slice, parsley, etc. for garnishing

Cook this with the app: pantry check, scaling, and the assistant.