{"id":10994,"date":"2019-06-23T08:04:57","date_gmt":"2019-06-23T00:04:57","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=10994"},"modified":"2019-06-23T08:08:24","modified_gmt":"2019-06-23T00:08:24","slug":"baked-mullet-served-in-cream-sauce","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=10994","title":{"rendered":"Baked Mullet Served In Cream Sauce"},"content":{"rendered":"<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-10995 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2018\/08\/Mullet-in-Cream-Sauce-2.jpg\" alt=\"\" width=\"650\" height=\"488\" \/><\/strong><\/em><\/p>\n<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-10996 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2018\/08\/Mullet-in-Cream-Sauce-3.jpg\" alt=\"\" width=\"650\" height=\"410\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">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&#8217;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 &#8211; I&#8217;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!<\/p>\n<p><!--more--><\/p>\n<p><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li>Mullet: 1 (about 900g), descaled<\/li>\n<li>Lemon juice: 1\/2 of a lemon<\/li>\n<li>Salt: 1 tsp<\/li>\n<li>Ground blackpepper: 1 tsp<\/li>\n<li>Cream: 1 cup<\/li>\n<li>Cucumer: 1, peeled, sliced, seasoned with salt and ground blackpepper<\/li>\n<li>Dill: 1 bunch, chopped<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li>Butter a baking dish. Place mullet in it. Season with lemon juice, salt and blackpepper.<\/li>\n<li>Bake in oven at 180 degrees Celsius for 30min, turning over once.<\/li>\n<li>In a saucepan, bring cream to a boil.<\/li>\n<li>Place cucumbers into cream and simmer for 15min over low heat till softened.<\/li>\n<li>Remove cucumbers and set aside. Continue cooking cream by adding dill and seasoning.<\/li>\n<li>To plate up, place cucumbers onto a plate. Place mullet on top of cucumbers.<\/li>\n<li>Pour cream gravy over fish. Serve hot with salad or boiled potatoes.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-10997 aligncenter\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2018\/08\/Mullet-in-Cream-Sauce.jpg\" alt=\"\" width=\"500\" height=\"654\" \/><\/p>\n<p><em><strong>Disclaimers<\/strong><\/em>:<\/p>\n<ul>\n<li>\n<p style=\"text-align: justify;\">This recipe was kindly adapted from Angela Francisca Endress&#8217; and Barbara Nickerson&#8217;s &#8216;<em>Original<\/em> Hessisch: <em>The Best of Hessian Food<\/em>&#8216;.<\/p>\n<\/li>\n<li>\n<p style=\"text-align: justify;\">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!<\/p>\n<\/li>\n<\/ul>\n<p><em><strong>Serving<\/strong><\/em>:<br \/>\n3 persons<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=10994\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>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&#8217;s not what we typically do with ours in &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=10994\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[79,284],"tags":[638,426,37,646],"class_list":["post-10994","post","type-post","status-publish","format-standard","hentry","category-german","category-seafood","tag-baking","tag-cucumber","tag-fish","tag-mullet"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/10994","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10994"}],"version-history":[{"count":3,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/10994\/revisions"}],"predecessor-version":[{"id":11362,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/10994\/revisions\/11362"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10994"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10994"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10994"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}