This was an interesting recipe that I found in the German Hessian recipe book that I bought in Frankfurt. The gravy is the bit that makes this dish stand out because it’s not what we typically do with ours in Chinese style. Thought to give it a try just to see what it looks like, and to get a bit of my memories of Frankfurt back in Singapore to reminisce for a while. I must be honest though – I’ve never tried this dish when I was in Frankfurt; neither have I seen it anywhere. But if I follow the recipe a hundred percent, I doubt I could go wrong anyhow!
Ingredients:
- Mullet: 1 (about 900g), descaled
- Lemon juice: 1/2 of a lemon
- Salt: 1 tsp
- Ground blackpepper: 1 tsp
- Cream: 1 cup
- Cucumer: 1, peeled, sliced, seasoned with salt and ground blackpepper
- Dill: 1 bunch, chopped
Method:
- Butter a baking dish. Place mullet in it. Season with lemon juice, salt and blackpepper.
- Bake in oven at 180 degrees Celsius for 30min, turning over once.
- In a saucepan, bring cream to a boil.
- Place cucumbers into cream and simmer for 15min over low heat till softened.
- Remove cucumbers and set aside. Continue cooking cream by adding dill and seasoning.
- To plate up, place cucumbers onto a plate. Place mullet on top of cucumbers.
- Pour cream gravy over fish. Serve hot with salad or boiled potatoes.
Disclaimers:
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This recipe was kindly adapted from Angela Francisca Endress’ and Barbara Nickerson’s ‘Original Hessisch: The Best of Hessian Food‘.
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The original recipe called for a Pike-Perch to be used and not a mullet. I decided to adapt the recipe to what was available on the day of my grocery shopping and so got a mullet instead. It worked just as well because the mullet was so fresh and good!
Serving:
3 persons
