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Recipes: Mullet
No. 47. Triglie alla Marinara (Mullet) Ingredients: Mullet, salt, pepper, onions, parsley, oil, water.
Cut a mullet into pieces and put it into a stewpan (with the lid on), with salt, pepper, a cut-up onion, some chopped parsley, half a wineglass of the finest olive oil and half a pint of water, and in this cook the fish gently.
Arrange the fillets on a dish, pour a little of the broth over them, and add the onion and parsley. Instead of mullet you can use cod, hake, whiting, lemon sole, &c.
No. 48. Mullet alla Tolosa Ingredients: Mullet, butter, salt, onions, parsley, almonds, anchovies, button mushrooms, tomatoes.
Cut off the fins and gills of mullet, put it in a ounces of butter and salt. Cut up a small bit of onion, a sprig of parsley, a few blanched almonds, one anchovy, and a few button mushrooms, previously softened in hot water, and put them over the fish and bake for twenty minutes.
Then add two tablespoonsful of tomato sauce or purée, and when cooked serve. If you like, use sole instead of mullet.
No. 49. Mullet alla Triestina Ingredients: Mullet (or sole or turbot), butter, salt, half a lemon, Chablis.
Put the fish in a fireproof dish with one and a half ounce of butter, salt, a squeeze of lemon juice, and half a glass of Chablis. Put it on a very slow fire and turn the fish when necessary. When it is cooked serve in the dish.
No. 50. Whiting alla Genovese Ingredients: Whiting, butter, pepper, salt, bay leaf, claret, parsley, onions, garlic, capers, vinegar, Espagnole sauce, mushrooms, anchovies.
Put one or two whiting into a stewpan with two ounces of butter, salt, pepper, two bay leaves, and a glass of claret or Burgundy; cook on a hot fire and turn the fish when necessary. Have ready beforehand a remoulade sauce made in the following manner :- Put in a saucepan 1 ounce of butter, half a teaspoonful of chopped parsley, half an onion, a clove of garlic (with one cut), four capers, one anchovy, all chopped up except the garlic. Then add three tablespoonsful of vinegar and reduce the sauce.
Add two glasses of Espagnole sauce (No. 1) and a little good stock; boil it all up (take out the garlic and bay leaves) and pass through a sieve, then pour it over the whiting. Boil it all again for a few minutes, and before serving garnish with a few button mushrooms cooked separately. The remoulade sauce will be much better if made some hours beforehand.
No. 51. Merluzzo in Bianco (Cod) Ingredients: Cod or whiting, salt, onions, parsley, H cloves, turnips, marjoram, chervil, milk. mar- Boil gently in a big cupful of salted water two onions, one turnip, a pinch of chopped parsley, chervil, and joram and four cloves. After half an hour pass this through a sieve (but first take out the cloves), and add an equal quantity of milk and a little cream, and in this cook the fish and serve with the sauce over it.
No. 52. Merluzzo in Salamoia (Cod) Ingredients: Cod, hake, whiting or red mullet, onions, parsley, mint, marjoram, turnips, mushrooms, chervil, cloves, salt, milk, cream, eggs.
Put a saltspoonful of salt, two onions, a little parsley, marjoram, mint, chervil, a turnip, a mushroom, and the heads of two cloves into a stewpan and simmer in a cupful of milk for half an hour, then let all the ingredients settle at the bottom, and pass the broth through a hair sieve, and add to it an equal quantity of milk or cream, and in it cook your fish on a slow fire. When the fish is quite cooked, pour off the sauce, but leave a little on the fish to keep it warm; reduce the rest in a bain-marie; stir all the time, so that the milk may not curdle. Thicken the sauce with the yolk of an egg, and when about to serve pour it over the fish.
No. 53. Baccalà in Istufato (Haddock) Ingredients: Haddock or lemon sole, carrots, anchovies, lemon, pepper, butter, onions, flour, white wine, stock.
Stuff a haddock (or filleted lemon sole) with some slices of carrot which have been masked with a paste made of pounded anchovies, very little chopped lemon peel, salt and pepper. Then fry an onion with two cuts across it in butter. Take out the onion as soon as it has become a golden colour, flour the fish and put it in the butter, and when it has been well fried on both sides pour a glass of Marsala over it, and when it is all absorbed add a cup of fowl or veal stock and let it simmer for half an hour, then skim and reduce the sauce, pour it over the fish and serve.
No. 54. Naselli con Piselli (Whiting) Ingredients: Whiting, onions, parsley, peas, tomatoes, butter, Parmesan, Béchamel sauce. Cut a big whiting into two or three pieces and fry them slightly in butter, add a small bit of onion, a teaspoonful of chopped parsley, and fry for a few minutes more. Then add some peas which have been cooked in salted water, three tablespoonsful of Béchamel sauce (No. 3), and three of tomato purée, and cook all together on a moderate fire.