Red Mullet with Herb and Mushroom Sauce recipe
information
This is a Mediterranean fish with a slight taste of prawns. It is often cooked with the liver left in - a delicacy.
ingredients
450 g (1 lb) small mushrooms, left whole
1 clove garlic, finely chopped
45 ml (3 tbsps) olive oil
Juice of 1 lemon
15 ml (1 tbsp) finely chopped parsley
10 ml (2 tsps) finely chopped basil
5 ml (1 tsp) finely chopped marjoram or sage
60 ml (4 tbsps) dry white wine mixed with 2.5 ml (1/2 tsp)
cornflour Few drops anchovy essence 4 red mullet, each weighing about 225 g (8 oz)
10 ml (2 tsps) white breadcrumbs
10 ml (2 tsps) freshly grated Parmesan cheese
1 clove garlic, finely chopped
45 ml (3 tbsps) olive oil
Juice of 1 lemon
15 ml (1 tbsp) finely chopped parsley
10 ml (2 tsps) finely chopped basil
5 ml (1 tsp) finely chopped marjoram or sage
60 ml (4 tbsps) dry white wine mixed with 2.5 ml (1/2 tsp)
cornflour Few drops anchovy essence 4 red mullet, each weighing about 225 g (8 oz)
10 ml (2 tsps) white breadcrumbs
10 ml (2 tsps) freshly grated Parmesan cheese
method
1. Combine the mushrooms, garlic and olive oil in a small frying pan. Cook over moderate heat for about 1 minute, until the garlic and mushrooms are slightly softened. Add all the herbs, lemon juice and white wine and cornflour mixture. Bring to the boil and cook until thickened. Add anchovy essence to taste. Set aside while preparing the fish.
2. To clean the fish, cut along the stomach from the gills to the vent, the small hole near the tail. Clean out the cavity of the fish, leaving the liver, if desired.
3. To remove the gills, lift the flap and snip them out with a sharp pair of scissors. Rinse the fish well and pat dry.
4. Place the fish head to tail in a shallow ovenproof dish that can be used for serving. The fish should fit snugly into the dish.
5. Pour the prepared sauce over the fish and sprinkle with the breadcrumbs and Parmesan cheese.
6. Cover the dish loosely with foil and cook in the preheated oven 190°C (375°F) Gas Mark 5, for about 20 minutes. Uncoverforthelast5minutes, if desired, and raise the oven temperature slightly. This will lightly brown the fish.
If the fish need to be scaled, use the blunt edge of a knife and scrape from the tail to the head. Rinse well and remove any loose scales. The fishmonger will gut the fish, scale them and remove the gills if desired.
2. To clean the fish, cut along the stomach from the gills to the vent, the small hole near the tail. Clean out the cavity of the fish, leaving the liver, if desired.
3. To remove the gills, lift the flap and snip them out with a sharp pair of scissors. Rinse the fish well and pat dry.
4. Place the fish head to tail in a shallow ovenproof dish that can be used for serving. The fish should fit snugly into the dish.
5. Pour the prepared sauce over the fish and sprinkle with the breadcrumbs and Parmesan cheese.
6. Cover the dish loosely with foil and cook in the preheated oven 190°C (375°F) Gas Mark 5, for about 20 minutes. Uncoverforthelast5minutes, if desired, and raise the oven temperature slightly. This will lightly brown the fish.
If the fish need to be scaled, use the blunt edge of a knife and scrape from the tail to the head. Rinse well and remove any loose scales. The fishmonger will gut the fish, scale them and remove the gills if desired.
serving amount
serves 4
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