Red Mullet ProvençAle recipe
information
Red Mullet is a very attractive fish, with a flavour quite like prawns. It is also known as "woodcock of the sea" because it is often served with the liver left inside.
Red mullet spoils quickly, so use on day of purchase.
ingredients
30 ml (2 tbsps) olive oil
1 clove garlic, crushed
2 shallots, finely chopped
450 g (1 lb) ripe tomatoes, peeled, seeded and sliced
10 ml (2 tsps) chopped marjoram and parsley mixed
90 ml (3 fl oz) dry white wine
Salt, pepper and pinch saffron
Oil for frying
2 small bulbs fennel, quartered and cored
4 red mullet, about 180 g (6 oz) each
Flour mixed with salt and pepper
1 clove garlic, crushed
2 shallots, finely chopped
450 g (1 lb) ripe tomatoes, peeled, seeded and sliced
10 ml (2 tsps) chopped marjoram and parsley mixed
90 ml (3 fl oz) dry white wine
Salt, pepper and pinch saffron
Oil for frying
2 small bulbs fennel, quartered and cored
4 red mullet, about 180 g (6 oz) each
Flour mixed with salt and pepper
method
1. Heat 30 ml (2 tbsps) olive oil in a deep saucepan and add the garlic and shallots. Cook 1 - 2 minutes to soften slightly, then add tomatoes, herbs, wine, salt, pepper and saffron. Allow to simmer, uncovered, for 30 minutes and set aside while preparing the fennel and fish.
2. Pour about 60 ml (4 tbsps) oil into a large frying pan or saute pan. Place over moderate heat and add the fennel. Cook quickly until the fennel is slightly browned. Lower the heat and cook a further 5 - 10 minutes to soften the fennel.
3. Scale the fish, remove the gills and clean, leaving in the liver if desired. Wash the fish and dry thoroughly. Trim the fins and roll the fish in seasoned flour, shaking off the excess.
4. When the fennel is tender, remove it from the pan and set it aside. Fry the fish until golden brown on both sides, about 2 - 3 minutes per side. Arrange the fish in a warm serving dish and surround with the fennel. Reheat the sauce and spoon over the fish. Serve remaining sauce separately.
2. Pour about 60 ml (4 tbsps) oil into a large frying pan or saute pan. Place over moderate heat and add the fennel. Cook quickly until the fennel is slightly browned. Lower the heat and cook a further 5 - 10 minutes to soften the fennel.
3. Scale the fish, remove the gills and clean, leaving in the liver if desired. Wash the fish and dry thoroughly. Trim the fins and roll the fish in seasoned flour, shaking off the excess.
4. When the fennel is tender, remove it from the pan and set it aside. Fry the fish until golden brown on both sides, about 2 - 3 minutes per side. Arrange the fish in a warm serving dish and surround with the fennel. Reheat the sauce and spoon over the fish. Serve remaining sauce separately.
serving amount
serves 4
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