Materials
6 Freshwater Mullets (if unavailable, use common carp instead – scaled and cleaned)
6 potatoes – boiled and peeled
1 bunch of parsley leaves, roughly chopped
200 g butter
2 dessert spoons rock salt
1 dessert spoon black pepper (ground with a pestle)
DIRECTIONS
For this recipe, use a sauté pan with tall sides and a lid.
Melt the butter in the pan.
Carefully rub the mullet with salt and pepper without damaging it.
Place the fish in the buttered pan. Cover the lid of the pan.
Cook the fish over a medium heat for around 10 minutes, occasionally basting the fish with melted butter.
As the lid of the pan will be covered, the steamed fish will not need to be flipped.
The bone and meat should separate easily, verifying that the fish is sufficiently cooked.
Serve with boiled potatoes and parsley.
