cookbooks

No. 49. Mullet Alla Triestina Recipe

Mullet Alla Triestina is a delightful seafood dish known for its simplicity and delicate flavors. This recipe originated in Trieste, a picturesque port city in Northeast Italy. Trieste has a rich culinary heritage, influenced by Italian, Austrian, and Hungarian cuisines, making it a melting pot of flavors.

Fun fact: Trieste has a long history of fishing, and fresh seafood is highly prized in the local cuisine. Mullet, sole, or turbot are commonly used in this recipe, depending on seasonal availability. These fish options offer a mild and delicate taste that pairs perfectly with the other ingredients.

Before we dive into the recipe, let's gather the necessary ingredients for Mullet Alla Triestina:

- Mullet (or sole or turbot)
- Butter
- Salt
- Half a lemon
- Chablis (a dry white wine)

Now that we have everything ready, let's proceed with the cooking instructions:

1. Start by preheating your oven to a low temperature, around 275°F (135°C).

2. Take a fireproof dish and place one and a half ounces of butter in it. Make sure the dish is large enough to comfortably fit the fish.

3. Sprinkle a pinch of salt over the butter to enhance the flavors.

4. Squeeze the juice of half a lemon over the buttered fish. The lemon juice will add a fresh and tangy element to the dish.

5. Pour half a glass of Chablis into the dish. Chablis is a dry white wine that complements seafood excellently.

6. Gently place the fish into the dish, ensuring it is fully coated with the butter, lemon juice, and wine mixture.

7. Place the fireproof dish in the preheated oven and cook the fish on a very slow fire. The low temperature allows the flavors to meld together and ensures the fish remains tender.

8. While cooking, periodically check the fish and turn it if necessary. This step helps in ensuring even and thorough cooking.

9. The cooking time depends on the thickness of the fish, but typically it takes around 15-20 minutes for the fish to be perfectly cooked. You can check doneness by piercing the flesh with a fork. If it flakes easily, it's ready to be served.

10. Once cooked, remove the dish from the oven, and serve Mullet Alla Triestina directly in the fireproof dish. Remember to exercise caution while handling the hot dish.

Mullet Alla Triestina is best enjoyed when served immediately, as the flavors are at their peak.

Now that we've delighted in the flavors of Mullet Alla Triestina, let's explore some similar recipes you might find interesting:

1. Branzino Al Sale: This Italian recipe features a whole sea bass baked in a salt crust, resulting in incredibly moist and flavorful fish. The salt crust seals in all the flavors while keeping the fish succulent.

2. Gremolata Lemon Sole: This recipe showcases delicate sole fillets seasoned with a vibrant mix of lemon zest, garlic, and parsley. The gremolata adds a zingy and aromatic twist to the dish.

3. Turbot with Beurre Blanc: Turbot is one of the most esteemed and luxurious fish in French cuisine. This recipe pan-sears the turbot and serves it with a velvety beurre blanc sauce, made with white wine, butter, and shallots.

4. Sea Bass Ceviche: If you enjoy raw fish preparations, ceviche is a great option. Fresh sea bass is marinated in a zesty blend of citrus juices, onions, and cilantro, resulting in a refreshing and tangy dish.

These recipes offer variations on delicate fish preparations, showcasing different flavor profiles and cooking techniques. You can explore these dishes to further expand your culinary repertoire.

Enjoy the delightful flavors of Mullet Alla Triestina and the many other seafood dishes that can transport you to the coastal towns and cities of Italy and beyond. Bon appétit!

Vote

1
2
3
4
5

Viewed 2037 times.


Other Recipes from Sauces

Spanish Bacon On Toast
Sauce For Canvas-back Duck
Sauce For Wild Fowl
Hollandaise Sauce
Parsley Butter
Green Sauce
Egg Sauce
Celery Sauce
Devil For Boiled Ham Or Fowl
Onion Sauce
Garlic Sauce
Melted Butter
No. 1. Espagnole, Or Brown Sauce
No. 2. Velute Sauce
No. 3. Bechamel Sauce
No. 4. Mirepoix Sauce (for Masking)
No. 5. Genoese Sauce
No. 6. Italian Sauce
No. 7. Ham Sauce, Salsa Di Prosciutto
No. 8. Tarragon Sauce
No. 9. Tomato Sauce
No. 10. Tomato Sauce Piquante
No. 11. Mushroom Sauce
No. 12. Neapolitan Sauce
No. 13. Neapolitan Anchovy Sauce