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Monday, October 3, 2016

MÚJOL WITH NOLA'S RECIPE FOR MULLET CASSEROLE

Mujol
Photo from: patakon1
pardete, OCast muçola, OCat muyol, L. Mugil cephalus, Eng. flathead gray mullet. They are salt and fresh water fish. They are distinguished from more than 100 species of this family for the fatty membrane around the eyes covering the majority of the pupil. The outer part of the preorbital bone does not extend further than the mouth. They are silvery with five or six darker stripes, 1-3 feet long, having large scales and cigar-shaped bodies, forked tails and two distinct dorsal fins, the first containing four stiff spines.

They go no further north than the Bay of Biscay as they frequent temperate and tropical regions. They are found in the Mediterranean, small lakes and estuaries. They tend to stay close to the shore in salt or brackish water grubbing for small animals, microscopic fish and other food.

As food, the meat of these fish is highly esteemed and was well liked in the Middle Ages.
See lija, lisa and lisa and muyol.

[Benavides-Barajas. Nueva-Clásica. 1995:157; Corbera. 1998:274; Villena/Calero. 2002:23ª; and Villena/Saínz. 1969:139]

MULLET IN CASSEROLE ADAPTED FROM NOLA lxiii-3 LISA[1] EN CAZUELA

Ingredients

1 mullet
Mullet with Yellow Rice
Garnished with Granada Seeds and Lemon
Photo by: Lord-Williams
2 tbsp oil
salt to taste
½ tsp white pepper
herbs and spices (optional):
1 tsp each of chopped rosemary, thyme and dill
½ tsp turmeric
1 tbsp each of ginger scrapings, chopped cilantro leaves and chopped basil
juice from 1 lemon
1 c rice (optional)
½ tbsp lard or butter (for rice)

Garnish (optional)

lemon wedges

Preparation

PREHEAT OVEN TO 450ºF/230ºC (heat 20 minutes prior to adding the fish)

Wash and clean a mullet. Oil a casserole and add the mullet. Sprinkl with spices and finely chopped herbs.

If the mullet if large, chop into pieces. Roast until done, about 15 minutes. Garnish at will.

Serve with rice if desired in which case mix the rice with ½ tbsp. lard.[2]




[1] Lisa is a mullet species. See blog titled lisa published December 23, 2015.
[2] During Lent, lard was prohibited. Butter could be used if the eaters had a dispensation.

NOLA lxiii-3 


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