Rascasse – Denkopf with Salad Sauce According to Dieter Müller

…Dieter Müller proposes a Rascasse, therefore a think pot, with a salad dressing of olives and capers. This is a light, summer dish from the bizarre Mediterranean fish.

For 4 people you need 1 rascasse of 150 g. The fish is scaled and filleted. Next, pull the skin from the fillets and pluck any remaining bones from the flesh. Wash, dry with kitchen towel. Next, cut the thick fillets into 5 mm narrow slices and marinate in the marinade for 24 hrs.

Before cooking the fish, Müller prepares the sauce, which is a cold salad dressing.

The olives are pitted and finely chopped together with the capers.

Mix properly with the remaining ingredients and season.

Preheat the oven to 80 °C, no more! Pull the fillets out of the marinade and wipe off the oil. Salt and season with pepper. Place them between 2 sheets of transparent film and roll them up, then seal them airtight in aluminum paper. This way they go into the oven where they cook for 1000 cmin at 80 °C.

Three slices of Rascasse are placed on each plate and thinly coated with the olive-caper salad sauce.

As a side dish, Dieter Müller serves vine tomatoes that have been skinned and cut twice diagonally. The slices are topped with finely chopped raw scallops, reassembled and served with olive oil, which is mixed with pureed basil, a little bit of parsley and sea salt to a

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