Grey Mullet Steaks with Oranges and Fennel recipe
ingredients
1 grey mullet, about 2 lb (1 kg)
2 branches fennel or 1/2 bulb Florentine fennel
1/2 stick (2 oz) 50 g butter
2 sticks celery, finely sliced
2 oranges, peeled and sliced into rounds
Pinch of salt and freshly ground black pepper
7 - 10 fl oz (200 - 300 ml) dry white wine
2 branches fennel or 1/2 bulb Florentine fennel
1/2 stick (2 oz) 50 g butter
2 sticks celery, finely sliced
2 oranges, peeled and sliced into rounds
Pinch of salt and freshly ground black pepper
7 - 10 fl oz (200 - 300 ml) dry white wine
method
1. Pre heat the oven to gas mark 6, 400°F (200°C).
2. Scale and gut the mullet, cut off the head and tail, and slice the fish into 4 or 6 rounds (cutlets and steaks), depending on its size.
3. Break and bruise the branches of fennel, or thinly slice the bulb of Florentine fennel, reserve a few of the feathery leaves as a garnish.
4. Lightly butter a baking dish with 1/2 oz (15 g) of the butter and cover the base with the celery, fennel and half the orange slices.
5. Lay the cutlets of grey mullet on top and sprinkle with a pinch of salt and freshly ground black pepper.
6. Dot with the remaining butter and smother with the remaining orange slices, then pour in the Vine which should come about one third of the way up the cutlets.
7. Bake in the oven for 20 minutes, or until the fish is cooked.
8. Garnish with the reserved fronds of fennel and serve with a spoonful or two of the cooking juices
2. Scale and gut the mullet, cut off the head and tail, and slice the fish into 4 or 6 rounds (cutlets and steaks), depending on its size.
3. Break and bruise the branches of fennel, or thinly slice the bulb of Florentine fennel, reserve a few of the feathery leaves as a garnish.
4. Lightly butter a baking dish with 1/2 oz (15 g) of the butter and cover the base with the celery, fennel and half the orange slices.
5. Lay the cutlets of grey mullet on top and sprinkle with a pinch of salt and freshly ground black pepper.
6. Dot with the remaining butter and smother with the remaining orange slices, then pour in the Vine which should come about one third of the way up the cutlets.
7. Bake in the oven for 20 minutes, or until the fish is cooked.
8. Garnish with the reserved fronds of fennel and serve with a spoonful or two of the cooking juices
serving amount
serves 4 to 6
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