- 800 g 8 scaled and eviscerated mullets
- 100 g lard
- fennel seeds
- wild fennel
- extra virgin olive oil
To prepare the mullets with fennel, wash the mullets, arrange them in a bowl, add salt, season with oil, the juice of 1 lemon and a sprinkle of pepper.
pounded 1 tablespoon of fennel seeds, making a powder.
beat the lard very finely with a knife together with a sprig of chopped parsley. Finally, stir in the fennel seed powder.
Strain the mullets from their dressing and arrange them two by two on large sheets of baking paper. Cover them with the lard and close them in 4 foils.
Place the packets on a plate and bake at 170 ° C for 15-20 minutes.
serve mullet with sliced lemons and fresh wild fennel.