Clean mullet and debone.
Put in pint jars and sprinkle 1 teaspoon of salt on top of fish.
Seal the jars and place in a pressure cooker.
Get the pressure to ten pounds and cook for 90 minutes.
A good substitute for salmon in any recipe.
OTE: You should use Red Mullet (whole fish for this recipe.
Puncture the roe in several places with a pin.
Season roe with salt and pepper.
Melt butter in a skillet with a lid.
Add roe and GENTLY saute for 3-4 minutes. Turn over with care, using a spatula.
Cover and let simmer for about 6 or 7 minutes.
Divide roe in half carefully. Transfer to plates.
Spoon melted butter over roe, sprinkle with parsley, and serve with lemon wedges.
Enjoy!
crape or squeeze out the roe.
Discard the casings.
Wrap dressed mullet in leaves.
Roll in soft clay.
Bake in open fire or glowing coals.
When the clay is burned hard, break with a hammer and open carefully.
The mullet skin will adhere to the leaves and the fish may be removed intact.
Break fish into bite sized portions and set aside.
Mash peas lightly, just until they are broken.
Combine peas, onion, pepper, garlic, pepper sauce, salt and vinegar in a saucepan and cook over medium heat for 10 minutes.
Reduce heat to low, add mullet and cook until heated through.
Serve immediately.
Serves 6.
Combine egg and
milk
and
beat
well.
Dip
mullet in batter and roll in bread crumbs.
Place on greased baking pan, skin side down.
Pour
cooking
oil over mullet.
Bake at 450\u00b0 for 15 to 20 minutes or until brown.
About 10 minutes before serving, in covered 10-inch skillet, over medium heat in hot butter, cook roe, turning once, for 8 minutes or until roe loses its pink color and is tender. Sprinkle roe with salt and pepper.
Serve with lemon wedges to squeeze over roe.
Clean and fillet fresh mullet.
Sprinkle with salt and pepper. Put cornmeal in brown paper sack.
Add fresh mullet fillets. Shake vigorously to coat fillets.
Put peanut oil in a heavy iron skillet to a depth of approximately 1-inch.
(Oil should be heated to 450\u00b0.)
Fry each fillet until golden brown.
Sprinkle the lemon juice over the fish. Season with salt and freshly ground black pepper, then dredge in the flour.
Blanch the leeks in salted boiling water for 4 mins. Drain.
Heat 2 tbsp olive oil in a large frying pan, add the fish and cook, turning occasionally, for 12 mins, or until cooked through. Remove from the pan.
Meanwhile, heat the remaining oil in another pan, saute the leeks for 2-3 mins. Season to taste with salt and freshly ground black pepper. Serve with the red mullet, sliced olives, and caper berries.
Break fish into bite sized portions and set aside.
Mash peas lightly, just until they are broken.
Combine peas, onion, pepper, garlic, pepper sauce, salt and vinegar in a saucepan and cook over medium heat for 10 minutes.
Reduce heat to low, add mullet and cook until heated through.
Serve immediately.
Serves 6.
In a little bowl, empty the sea urchin roe and juices and 'dress' with the evoo and lemon juice. (how you go about cracking the sea urchin is your own darned problem! ;-)).
Enjoy with little husks of the best bread you can find.
I like to dip the bread into the roe and juices to sop up some liquid, then top off with a little of the roe. Enjoy with sips of a very dry, cold white wine.
Ideally, this should be accompanied by a Greek sunset and music by Nikos Xylouris. Oh, and sand between your toes is a MUST!
Make a brine of water and salt.
Soak fillets 1 hour; drain. Pack mullet to lower neckband of quart jars.
Add no water, but pack fish firmly in jar.
Add Zatarain's Creole seasoning to each quart.
Process 100 minutes at 10 pound pressure.
Cook the pasta in a large saucepan of boiling, well-salted water according to package directions. Drain well. Return pasta to pan; add the oil and toss gently. The pasta can be served either hot or cooled to room temperature.
Toss the pasta with the lemon peel and juice, herbs and half the roe. Season to taste with salt and black pepper. If serving the pasta cooled, you can add a little extra olive oil if needed to moisten. Serve topped with remaining roe.
Melt butter in large skillet over low heat. Add roe, onion juice, salt and pepper. Stir gently until heated. In mixing bowl, add milk and 2 T water to eggs; beat lightly. Pour into pan with roe. Draw edges of mixture to center until eggs are set. Fold in half on warm platter. Serve at once.
Combine Shrimp, Lemon and salt. Set Aside.
In a wok, add the olive oil, garlic and chili flakes. Set your heat to simmering or very low heat.
Let the garlic and chili infuse into the oil for 20 minutes. It's important to keep the heat really low or the garlic will burn.
After 20 minutes, turn up the heat to medium high and add the marinated shirmp and crab roe paste.
Cook 2 - 3 minutes or until the shrimp's color turn pink.
Place shad roe in saucepan and cover with water to which salt and vinegar have been added.
Simmer 20 minutes; drain and cover with cold water for five minutes.
Drain again; sprinkle with salt and pepper, dip in flour and fry in hot deep fat (375F) until golden brown.
op with the salmon and roe.
Drizzle over the sauce
In a small bowl, mash yolks with mayonnaise. Season to taste. Spoon evenly into whites.
Top with smoked salmon and roe. Sprinkle with chives to serve.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).