2 fennel bulbs
- Clean and fillet red mullet. Cut the onion and fennel and place them next to the bones of two of the mullets. Add a few grains of pepper and some sprigs of chervil to a pot with 600 ml. of water. Bring to boil over a low heat and let simmer for about 10 minutes.
- Cut the fillets in half, lengthwise. Then season, skewer and steam. They will be ready in just a couple of minutes. Accompany the steamed mullet with the mullet and fennel infusion and some sprigs of fresh chervil.