Recipes > Seafood > Mullet > Mullet alla Tolosa

Mullet alla Tolosa


  • 1 mullet
  • 2 ounces of butter and salt
  • small bit of onion
  • 1 sprig of parsley
  • a few blanched almonds
  • 1 anchovy
  • a few button mushrooms
  • 2 tablespoonsful of tomato sauce or puree


Cut off the fins and gills of a mullet, put it in a fireproof dish with butter and salt. Cut up onion, parsley, almonds, anchovy, and button mushrooms, previously softened in hot water, and put them over the fish and bake for twenty minutes Then add tomato sauce or puree, and when cooked serve. If you like, use sole instead of mullet.


The Cook's Decameron.


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