Red mullet: 13 homemade recipes

Red mullet with tomatoes in the oven
Good afternoon, dear readers! The red mullet lives in the seas; this fish is small, but its meat has the most delicate taste. Red mullet is rightfully considered a delicacy. It has long been prepared by chefs from different countries. At first, only rich people ate fish.

Perhaps that is why she received the second name - “Sultanka”. If you are lucky enough to purchase this fish, then I have already prepared the most delicious cooking recipes for you. Feel free to choose and cook according to your taste!

In breadcrumbs

The next recipe is called Alexandrian. Preparing is as simple as the previous one and does not require any special financial or time expenses. Everything we need:

1 kg of fresh or frozen sultana;
5 small tomatoes;
sunflower or olive oil;
3 cloves of garlic;
breadcrumbs;
greens to your taste;
spices;
Wheat flour.

You also need to prepare a frying pan, baking sheet and foil for baking.

Preliminary preparation - 10 m. As in the previous recipe, we clean and rinse the fish carcasses well.

Cooking time – 1 hour 20 minutes.

Let's get started:

washed tomatoes, finely chop and fry in a frying pan, greased with oil;
then finely chop the greens;
crush the garlic;
add garlic and herbs to lightly fried tomatoes, add salt and pepper and simmer for a few more minutes;
Place the mixture on a prepared baking sheet lined with foil;
Wash the frying pan, grease it with oil and put it back on the stove;
Dip the sultana in flour and fry in a well-heated frying pan;
put it on a tomato bed and put it in an oven preheated to 180 degrees;
cook for 30 minutes.

The number of initial servings for this recipe is 4 pcs.

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Recipe for red mullet in Alexandrian style

Kilogram of fish
Tomatoes – 5 pieces
Vegetable oil
Garlic – a few cloves
Ground crackers
Green sprigs of herbs
Salt

You will need tomato pulp without peel and seeds. Cut into large pieces and fry. Salt, season with garlic, add chopped herbs.

First, roll the fish in flour and fry it. Place the golden product in the middle between the tomato dressing and sprinkle with breading and herbs on top. Keep in the oven until the top of the multi-layer dish is browned.

Cambodian

Next, consider a recipe called in Cambodian. This dish will not leave anyone indifferent; the fish turns out very tender and has a golden brown crust.

Required ingredients:

500 gr. carcasses;
50 ml. wine (preferably dry white);
100 gr. wheat flour;
4 cloves of garlic;
4 tomatoes;
50 ml. sunflower or olive oil;
spices, herbs.

We also prepare the frying pan and baking sheet.

Preliminary preparation for cleaning fish - 10 m. You also need to peel the tomatoes in advance. The easiest way to clean them is to pour boiling water over the tomatoes.

Total cooking time 1 hour 30 minutes.

What we do:

In a heated and greased frying pan, fry the fish on both sides until golden brown;
finely chop the peeled tomatoes;
fry them in a frying pan using oil;
chop the garlic, herbs and add to the tomatoes;
pour wine over everything;
simmer for 5 minutes;
Place the fish on the prepared pan and pour the mixture over it;
put it in the oven and cook at 180 degrees, no more than 15 minutes, so as not to dry it out.

The dish is ready, number of servings – 2 pcs.

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What kind of fish is this?

The red mullet, or, as it is otherwise called, the sultana, is a genus of fish belonging to the small family of red mullet. The body is small, its length does not exceed 30 centimeters, but, nevertheless, the fish is considered a valuable commercial fish, and in some regions it is regarded as a delicacy. Distinctive features are the reddish tint of some areas of the silvery scales, as well as the antennae located on the lower jaw, resembling a beard (by the way, this is what gave the name to the genus, and it translates roughly as “beard”).

Deep fried

Fans of well-fried fish will love another deep-fried red mullet dish. This is the name for the process of frying in a large amount of fat. This can be done either in a deep fryer or in a tall metal pan. To prepare this way, you will need a large amount of vegetable oil, about half a liter, and also:

Black Sea red mullet – at least 1 kg;
wheat flour – 100 gr.;
spices, salt, pepper.

As already mentioned, to cook in this way you need a deep fryer or a deep pan, preferably not wide.

First, we set the oil to heat up and clean the carcasses; this will take no more than 15 m.

Cooking time according to the recipe is 40 minutes.

Everything is done quite simply and quickly, the procedure is:

dip the main ingredient in flour;
place in boiling oil;
hold for 5 – 7 minutes;
Place fish on paper towel.

Number of servings – 3 pcs.

Note! Using this cooking method, red mullet turns out to be very fatty, so people with stomach problems should not eat this dish.

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Let's get acquainted with the small fish

Red beard, sultana, barbunka, barbunya and even mule are all names of the same type of fish. Some confuse mullet with capelin and even sprat, while others even consider it a river inhabitant. In fact, this fish is caught in the warm waters of the Mediterranean and Black Seas. At one time it was very popular in Ancient Rome and Turkey; it was served at the table of emperors and sultans. Although in those days they preferred to use large sea fish to prepare royal treats, small ones were considered the food of the poor.

In fact, red mullet meat is tender and tasty; after cooking it becomes a pleasant pink color. At the same time, it is not necessary to gut and clean it, and you do not need to cook it for a long time, otherwise it will become dry. There are a variety of recipes for making red mullet. We must admit that the most delicious recipe is also the simplest, it’s just sultana, fried until crispy in a frying pan.

But the recipe has its own subtleties; if you violate them, the red beard will turn out not so appetizing and crispy on top, but juicy and tender inside. The chef of an Odessa restaurant is ready to reveal his secrets of how to cook red mullet simply in a frying pan, and below are non-traditional cooking recipes that are also definitely worth trying.

With lemon

For those who love unusual dishes with rich flavors, a recipe using citrus fruits and herbs is suitable. The fish according to this recipe turns out to be very aromatic, tender and interesting in taste. All the necessary ingredients, except for the sultana, can easily be found in the kitchen of every housewife, these are:

olive oil – 100 ml;
garlic - half a head;
sprigs of parsley and thyme;
one large lemon;
salt pepper.

You also need to choose a mold or baking sheet.

Before the start there is preparation for 10 - 15 m.

Total cooking time is 50 minutes.

Cooking steps:

Salt and pepper the pre-cleaned sultana and set aside;
cut the lemon into four parts and cut into thin pieces according to the number of carcasses;
tear bunches of parsley and thyme into small branches;
finely chop the garlic;
In each carcass we put a sprig of thyme, parsley and a slice of lemon;
grease the prepared form with oil and place the sultana there;
sprinkle garlic on top and drizzle with olive oil;
cook in the oven at 200 degrees for half an hour.

Number of servings per kilogram of red mullet – 3 pieces.

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Fried red mullet in a frying pan with ginger and oranges

This unusual recipe will definitely appeal to many gourmets and those who like to try something unusual.

You will need:

0.5 kg. – sultans
Quarter teaspoon – coriander seeds
Quarter bunch – cilantro
2-3 tablespoons – olive oil
3 pcs. – orange
Salt to taste
2 stars – anise
Glass - peanut butter
A piece of ginger root

How to cook:

1. The fish is cleaned, leaving the head and tail. Then it is washed and slightly dried.

2. You need to take a small frying pan with a thick bottom. Coriander seeds are fried in it. They should darken. The seeds are poured onto a cutting board and pressed with the flat side of a knife.

3. Now the juice is squeezed out of the oranges. You should get a little more than half a glass. Pour the juice into a small saucepan and cook over low heat for 10-12 minutes. There should be about a quarter cup of liquid left.

4. The juice is poured into a bowl, olive oil is added. Coriander and anise stars are also thrown here. Peel the orange from the peel, seeds, and white membranes. Ginger is cut into small strips.

5. Next, place it in a frying pan, add water, and bring to a boil. After this, cook for 2 minutes, turn off the heat and let the ginger cool.

6. Heat the peanut butter in a frying pan until it sizzles.

7. The red mullet is sprinkled with salt and placed in boiling peanut oil. Frying time depends on the size of the fish. Frying takes approximately 4-8 minutes.

8. The fish is served with orange slices, boiled ginger, cilantro and orange juice, which was prepared earlier.

Calorie content per 100 g. – 160 kcal

Bon appetit!

In foil

Another good red mullet recipe using herbs. Required ingredients:

Sultana – 1 kg;
herbs;
garlic;
sunflower or olive oil;
spices;
lemon.

Pre-clean and wash the carcasses - 10 minutes.

Total cooking time – 1 hour.

We start cooking with the marinade, cooking stages:

finely chop cilantro, parsley and thyme;
pour in the juice of one lemon;
crush the garlic and add it there;
mix well, the marinade is ready;
rub each carcass with salt, pepper, marinade and olive oil;
prepare individual foil for each red mullet;
wrap well and place on a baking sheet;
cook in the oven for half an hour at 180 degrees.

Note! If you don't want the fish to be cooked, open the foil 10 minutes before it's ready.

Sultana in the oven with thyme and parsley

An interesting recipe for red mullet with parsley, thyme and lemon, which will take no more than an hour and a half of your time.

Ingredients

red mullet fish – 10-12 pieces;
olive oil 2-3 l;
a couple of cloves of garlic;
several sprigs of parsley;
two medium lemons;
thyme;
salt and pepper to taste.

Cooking technology

The fish we have needs to be scaled and gutted thoroughly, despite the fact that it itself is small. Next, the fish should be thoroughly washed under cold water, and then excess water should be removed with a kitchen paper napkin. Lemon can be cut into small slices; Chop the garlic cloves and parsley, add thyme. Treat the outside of the fish with the resulting mixture and put a little inside. Then place the red mullet on a baking sheet, pouring it with oil and the remainder of the above mixture. The fish is marinated in this state for no more than half an hour, after which we preheat the oven to 180-200 degrees and that’s it. The fish will need 30 minutes.

With lemon-spicy sauce

Red mullet with lemon-spicy sauce, a little more difficult to prepare than previous recipes, but a very tasty dish. The fish turns out soaked in spices, with a slight sourness, tender and with a crispy crust. For this recipe you need to prepare:

red mullet – 1 kg;
large tomatoes – 2 pcs.;
small lemon – 1 pc.;
white wine – 150 ml;
garlic;
butter – 50 gr.;
breadcrumbs;
olive oil 50 ml
seasonings - salt, pepper;
herbs – sage, parsley.

First we clean, gut the fish, add salt and pepper and leave to marinate for about half an hour.

Cooking time – 1 hour.

Step-by-step instructions for preparing the recipe:

dip the pickled sultana in breadcrumbs;
lightly fry in a heated frying pan with olive oil on both sides and

Next, prepare the sauce:

Divide the head of garlic into cloves, peel and lightly fry in butter, no more than 5 minutes;
Next, cut the washed tomatoes into cubes and also simmer for 10 minutes in a frying pan with the addition of sage and parsley;
after this time, pour in wine and the juice of one lemon;
simmer for another 10 minutes;
When the sauce is ready, we can start serving.

The recipe is quite simple, so it is suitable for both the cook and the beginner.

Advice! If you want the sauce to better absorb the garlic flavor, lightly press the garlic cloves with a knife before adding it to the pan.

The dish is ready, the number of initial servings according to the recipe is 4 pcs.

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Baked golden mullet

Several sultanas
Turmeric - small spoon
Lemon – zest and separately squeezed juice
Ground ginger - small spoon
Olive oil

Soaking the fish will take more time. And she prepares quickly. We thoroughly clean the fish carcasses and blot them with a napkin.

In the marinade, combine yellow spicy powder (it will give the fish a golden hue), ginger powder, oil, and squeeze out the citrus fruit. Rub the main product with this mixture and leave to marinate.

Next, place the fish doused with the spicy mixture on a baking sheet and bake in the oven.

Rice and salad are suitable as a side dish for hot and sour dishes.

Under a cheese coat

For those who love baked dishes in the oven with cheese, the following recipe is perfect.

Ingredients:

Sultana – 500 grams;
tomatoes – 2 pcs.;
onion – 2 medium heads;
hard cheese – 200 grams;
lemon – 1 pc.;
parsley;
dry wine, white or red – 50 ml;
spices, pepper, salt.

Preliminary preparation - 40 minutes, peel the onion, wash it and fillet the sultana. Next, marinate the carcasses:

rub with salt and pepper;
squeeze the juice of one lemon;
finely chop the parsley;
Mix everything well with the addition of wine and put it in the refrigerator for 30 minutes.

Cooking time – 1 hour 30 minutes.

Cooking steps:

cut the peeled onion into half rings and lightly sauté in a frying pan with the addition of oil;
thinly cut the washed tomatoes into rings;
grate cheese
lightly fry the red mullet on both sides in olive oil;
grease the oven dish with oil and lay out the ingredients in layers;
first layer of onion;
the second – sultana fillet;
third - tomatoes in circles;
simmer in the oven at 180 degrees for 30 minutes;
sprinkle with grated cheese and cook for another 10 minutes.

The dish is ready! Initial portions – 2 pcs.

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Recipe for mullet with cheese

Cooking time: 2 hours 30 minutes.

To bake red mullet with cheese you will need:

cheese - 100 gr;
two fish;
fleshy tomatoes - 2 pcs;
onions - 2 pcs;
a piece of lemon;
several sprigs of parsley;
olive oil - 3 tbsp;
light dry wine - 100 ml;
nutmeg;
Bay leaf;
salt and black pepper;
ginger.

Cooking method:

We clean the carcass from entrails and scales, sprinkle with ground pepper, nutmeg, and ginger. You can add your favorite herbs.
Place the sultana in a bowl along with bay leaf, parsley and chopped lemon, and put it in the refrigerator for at least an hour. The longer the fish marinates, the better.
Next, cut the onion into rings and fry in oil.
Then you need to fry the red mullet. In time approximately 5 minutes. on each side over low heat.
Place the carcasses in an oven-safe dish, sprinkle with herbs and sautéed onions.
Place coarsely chopped tomatoes on top and pour over the remaining marinade.
Place in an oven preheated to 180° for 30 minutes. Next, sprinkle the dish with grated cheese and bake until it melts.

Mediterranean

Consider a version of the recipe called “Mediterranean”.

Ingredients:

red mullet – a kilogram or 6 large pieces;
two small peppers;
one large tomato;
carrots - two large ones;
lemon;
mayonnaise;
seasonings – salt, pepper (red and black);
herbs – dill, thyme, rosemary.

Pre-prepare the red mullet, clean and gut – 10 minutes.

Total cooking time – 50 minutes.

Let's get started:

prepare vegetables;
remove seeds from bell peppers and cut into small pieces;
Next you need to peel the carrots and grate them;
finely chop the tomatoes;
Rub the red mullet with salt, pepper (red and black), and mayonnaise;
place on a baking sheet;
Place chopped vegetables on top;
sprinkle everything with lemon juice;
send to the oven (180 degrees);
You need to simmer for half an hour.

Initial portions – 4 pcs.

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Useful tips and tricks

Useful tips and tricks to simplify the cooking process:

If a golden brown crust appears on still raw fish, it is recommended to place the dish in the oven and cook the product until cooked;
to obtain a juicy product, it should be placed only in well-heated sunflower oil;
if a type of fish sticks to the pan during heat treatment and falls apart, it is recommended to fry such a product in a batter based on batter;
Frozen fish must be defrosted naturally and completely, otherwise, when cooked on the outside, the product will be ready, but raw in the area of the bones;
the best utensil for frying fish is a cast iron frying pan, since this utensil has a thick bottom and walls, which affects the uniform distribution of heat;
The fish will turn out very tasty if you fry it in a mixture of butter and vegetable oils, taken in equal proportions;
It is recommended to serve fish with sauces based on pickled or chopped pickles;
after treating the carcass with salt, pepper and citric acid, it will need to sit for some time to absorb the listed ingredients;
after breading, the fish carcasses should be placed on a cutting board and given a little time for the flour to absorb the required amount of moisture, which will allow the breading during the frying process not to crumble into the pan, but to remain in the semi-finished product;
small-sized fish are usually fried whole, and large specimens are recommended to be cut into pieces about 3 cm thick;
To prevent the flour from scattering on the table surface during the breading process, it is recommended to place it in a bag, then put the fish carcasses there and roll the semi-finished product in flour with small movements.

Red mullet can be fried in a frying pan for a short period of time. The recipe for making fish requires precise observance of all proportions so that it can be served at lunchtime. Red mullet is considered a healthy and nutritious product, since it retains a sufficient amount of protein even after heat treatment.

Dried

Red mullet is not only suitable for frying and stewing, it also makes wonderful dried fish. We will consider further how you can prepare it at home. You don’t need any special ingredients, you just need sultana and salt. We also buy fishing line or wire in advance for stringing carcasses.

The sultana must first be washed well; there is no need to clean or gut it. Preparation time – 10 minutes.

Total cooking time is 30 minutes.

Step-by-step instructions:

rub each fish with salt;
take a deep bowl and pour 2 cm of salt into it;
Place the carcasses on top in one layer;
sprinkle generously with salt;
and so on, depending on how many plumes you have;
put the press on top and leave in a cool place for 8 hours;
by piercing the eyes, you need to string the red mullet onto a fishing line or wire;
hang it in a place where sunlight will fall on the carcasses;
dry for 4 weeks.

If you don’t want the red mullet to be too salty, you need to lightly shake it off before hanging it.

Advice! To prevent flies from landing on the sultana during drying, it is recommended to sprinkle each of the fish a little with vinegar.

General principles of cooking

The red mullet is called mule, mullet and red beard. It is a small Black Sea fish with an elongated and slightly laterally compressed body. The anal, pelvic and dorsal fins are shortened. The scales are quite large and easily separated. It is colored red, which is darker on the back and lighter on the abdominal area and sides. After catching and upon completion of spawning, the color changes to purple. The head is quite large, the stigma is downward.

The eyes are located at the top. Food is ground thanks to small bristle teeth. There are antennae at the corners of the mouth, which the fish uses to search for food. The fish meat is very tender; when exposed to heat, it acquires a pinkish tint. The red mullet does not need to be cleaned or gutted. However, it is not recommended to cook the product for too long, as it will be dry.

Red mullet is a very bony fish. In addition to the spinal and rib bones, there are smaller ones that prevent the normal use of the product. For this reason, the carcass is often filleted to reduce or completely remove the bones.

General principles of product manufacturing:

The fish does not have to be cleaned and gutted. However, it is better to carry out these manipulations. To remove scales, place the fish under running water, running your fingers over the body of the carcass with quick movements. You can also remove scales from fish using a knife, which needs to be held against the growth of the scales.
If the size of the fish varies within 15 cm, it should not be gutted. If it is large enough, it is necessary to remove the head with fins. Thanks to this, the taste will be more intense.
Since there is no bile inside the carcass, the entrails do not need to be removed. After cooking, the fish will have no bitter taste.
For frying in a frying pan, red mullet can be breaded in flour, breadcrumbs, chopped peanuts and egg-based batter. Onions and ginger are suitable additions.
The product is served with any side dish, supplemented with sauce.

Grilled

Another option for cooking red mullet on the grill. Well suited for an outdoor picnic; in addition to red mullet, you can put vegetables, zucchini, bell peppers, potatoes, etc. on the grill. Let's take:

6 pieces of large red mullet;
dill;
parsley;
garlic;
salt;
pepper;
lemon;
wine – 100 ml.

Preliminary preparation – 10 minutes.

Total cooking time is 1 hour 30 minutes.

In accordance with the recipe, we follow the following preparation steps:

Finely chop the greens, put them in a deep bowl;
sprinkle with lemon juice;
crush the garlic and add it to the greens;
We also send 100 ml there. wine, white or red, it is better to choose dry;
rub the red mullet with salt and pepper;
place in a bowl with the marinade, stir and leave in the refrigerator for 1 hour;
Next, put everything on the grill and fry for 5 – 10 minutes on both sides.

Everything is ready, serve with grilled vegetables.

Number of servings – 4 pcs.

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Rich soup

Red mullet makes a very tasty, rich soup. To do this you need to prepare the following products:

red mullet – 2 large carcasses;
potatoes – 2 pcs.;
carrots – 2 pcs.;
leek – 1 pc.;
fennel – 2 pcs.;
water – 1.5 l.;
Bay leaf.

Preparation – 15 minutes. Wash the red mullet, clean it, gut it, and fillet it. We clean the vegetables.

Cooking time – 40 minutes.

Step-by-step cooking recipe:

pour water into the pan and put it on fire;
cut all the vegetables into small cubes and send to cook;
salt, add bay leaf;
cook for 15 minutes;
remove from the pan and beat with a mixer;
cook the sultana in vegetable broth for 10 minutes;
return the whipped vegetables;
if you need soup, you need to add salt and pepper;
cook for another 10 minutes.

Garnish the finished soup with parsley. Serve with black bread or croutons.

The number of initial servings according to the recipe is 4 pcs.

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Pickling

During salting, the maximum amount of useful elements is retained in the fish, since there is no heat treatment. Sultana is rich in vitamins and minerals and is excellent for pickling. Next, let's look at the recipe. All you need is salt and sultana.

First you only need to wash and gut the fish, this will take no more than 10 m.

Total cooking time 20 minutes.

The cooking recipe is as simple as possible:

put the fish in one bowl;
sprinkle generously with salt;
mix and leave in the refrigerator for a day.

The salted fish is ready. To increase shelf life it can be frozen.

Note! If you want to get salted fish with an unusual taste, then in addition to salt, you can add herbs.

The quantity varies depending on the wishes of the cook.

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What to cook from this fish?

There are a variety of recipes for preparing fish such as mullet, and some will be discussed in detail.

Recipe No. 1

The simplest recipe is fried red mullet, which goes perfectly with beer. To prepare you will need:

about 1 kg of red mullet;
two or three tablespoons of flour;
pepper, salt, other spices to your taste;
vegetable oil (can be replaced with butter if desired).

Preparation:

The fish must be washed thoroughly. It is not necessary to clean it, since the scales are very small and after heat treatment they are practically not felt.
Next, salt and season each fish with spices and pepper, then dip completely in flour.
Fry the mullet in a frying pan in well-heated oil so that the fish are covered with an appetizing golden brown crust.
Ready!

If you want to remove excess oil from such a dish, then place the mullet on a paper towel or pat them dry with a napkin.

Recipe No. 2

Red mullet can be baked in the oven, and this dish will turn out very appetizing. Here's what you'll need:

kilogram of red mullet;
five or six cloves of garlic;
onion head;
three fairly large tomatoes;
a bunch of parsley;
a teaspoon of fresh or dried thyme;
half a glass of olive oil;
pepper;
salt.

Process description:

Wash the fish, clean it if necessary, and then transfer it to a colander and add salt. While you prepare other ingredients, the red mullet will have time to salt and excess moisture will drain from it.
Cut the tomatoes into rings, finely chop the onion after peeling, peel and chop the garlic, for example, passing it through a press or grating it. Mix all these ingredients, add ground pepper and salt.
Prepare a fairly high baking tray, grease its bottom with oil and place half of the vegetable mixture described in the previous paragraph on it. Next, place the red mullet on this layer, and distribute the remaining tomatoes, onions and garlic with spices on top. Next, pour olive oil over everything.
Place the baking sheet in an oven preheated to 190 degrees for about 40-50 minutes, depending on the size of the fish.
A simple but interesting dish is ready!

Recipe No. 3

If you want something sophisticated, try cooking red mullet in a wonderful wine sauce. Prepare the following ingredients:

600-700 g red mullet;
two or three cloves of garlic;
large onion head;
a few peas of cloves;
ground pepper;
carrot;
70-80 ml white wine;
100 ml water;
olive oil;
salt.

Preparation:

Clean and wash the fish, and then gut it, cutting off the tails and heads.
Peel the onion, cut into thin half rings, and chop the garlic in any way convenient for you. It is best to grate carrots on a coarse grater.
Heat the oil in a high-sided frying pan, fry the onion for a minute or two, then immediately add the carrots. After five to seven minutes, add pepper, bay leaf and cloves, and also pour in wine diluted with water.
Place the fish in the wine and vegetable sauce, cover with a lid and simmer over low heat for fifteen minutes.
At the very end, add salt and pepper to the dish; after a minute, turn off the heat. This fish will turn out very tender, melting in your mouth.

Recipe No. 4

Prepare red mullet with mushrooms. To do this you will need:

1 kg red mullet;
400-500 g champignons;
tomato;
bulb;
2/3 cup cream;
about 100 g of hard cheese;
oil;
a little flour;
lemon;
pepper and salt.

Instructions:

The fish must first be washed, cleaned and gutted. Next, sprinkle it with lemon juice and rub with salt, leave to marinate for half an hour.
Heat the oil in a frying pan and fry the mullet until golden brown, first rolling each one in flour.
Next, prepare the vegetables and mushrooms. Cut the tomatoes into rings, the onions into half rings. It is advisable to cut the mushrooms into slices.
In a baking tray or mold, greased with oil, place first the tomatoes, then the fried red mullet, then the champignons and onions. Pour cream over everything and sprinkle grated cheese on top.
Place the mold in an oven preheated to 180 degrees for about twenty or twenty-five minutes.