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fisheries: commercial; gamefish: yes
80 Cal per 100 g; rich in protein, iodine, iron and phosphorus
October to May
An infaillible guide to freshness is the colour: if this begins to fade, the fish is going off.
The flesh should be quite firm, the body almost rigid, the skin tight and the eyes prominent and clear.
The fish is extremely perishable and must be consumed within a short time
Catalan Red Mullet
4 red mullets (if small, use two per person)
2 cloves garlic
1 sprig parsley, chopped
Salt & pepper
Steamed white rice
Wash and cut the tomatoes into quarters, crush the garlic and slice the onion.
Brown the onion and garlic in a little oil, add tomatoes and cook for 20 minutes.
Seal the fish in oil in a frying pan, making sure they do not catch.
Slide the fish onto a baking tray, cover with tomato sauce, sprinkle with parsley and leave to cook for 10 minutes.
Serve with rice and more sauce.