A book flew in from the seaport of IJmuiden: North Sea fish from IJmuiden. The authors rightly point out that it is very strange that we eat so little of our own fish in the Netherlands. Lovely book, you can read very quickly about our fisheries. What is left (enough), how one now catches. And with the preparation of fish. And all culinary historians will get hiccups when they read that fishmonger Willem van Es on Perron Zee welcomed visitors with herring and fried fish and that the latter was the inventor of squabbling. They do have guts!
Just browse: practice, this, what a nice recipe. Mullet fillet. Cook the tagliatelle according to the instructions on the package.
Fry the tomatoes until they release moisture. Add garlic, fry briefly. Stir in the mascarpone, let it melt gently. Stir with a dash of dry vermouth. Fry the mullet fillets with salt and pepper and fry every two minutes on each side.
Mix the pasta into the sauce. Add some pepper, serve with the fillet and a few basil leaves. In the meantime, I am going to find out again about that squabbling.
Required for 4 people:
• 8 red mullet fillets, (50 g each)
• 400 gr cherry tomatoes, cut
• 2 garlic cloves, crushed and chopped
• 250 gr mascarpone
• basil leaves
• salt and pepper