Fillets of Red Mullet et Pasta recipe
ingredients
This simple recipe perfectly complements the sweet flavour and delicate texture of the fish.
1 kg (2 lb 4 oz) red mullet fillets
300 ml (1/2 pint) 1 1/4 cups dry white wine
4 shallots, finely chopped
1 garlic clove, crushed
3 tbsp finely chopped mixed fresh herbs
finely grated rind and juice of 1 lemon
pinch of freshly grated nutmeg
3 anchovy fillets, roughly chopped
2 tbsp double (heavy) cream
1 tsp cornflour (cornstarch)
450 g (1 lb) dried vermicelli
1 tbsp olive oil
salt and pepper
TO GARNISH
1 fresh mint sprig
lemon slices lemon rind
300 ml (1/2 pint) 1 1/4 cups dry white wine
4 shallots, finely chopped
1 garlic clove, crushed
3 tbsp finely chopped mixed fresh herbs
finely grated rind and juice of 1 lemon
pinch of freshly grated nutmeg
3 anchovy fillets, roughly chopped
2 tbsp double (heavy) cream
1 tsp cornflour (cornstarch)
450 g (1 lb) dried vermicelli
1 tbsp olive oil
salt and pepper
TO GARNISH
1 fresh mint sprig
lemon slices lemon rind
method
1. Put the red mullet fillets in a large casserole. Pour over the wine and add the shallots, garlic, herbs, lemon rind and juice, nutmeg and anchovies. Season. Cover and bake in a preheated oven at 180°C/350°F/Gas Mark 4 for 35 minutes.
2. Transfer the mullet to a warm dish. Set aside and keep warm.
3. Pour the cooking liquid into a pan and bring to the boil. Simmer for 25 minutes, until reduced by half. Mix the cream and cornflour (cornstarch) and stir into the sauce to thicken.
4. Meanwhile, bring a pan of lightly salted water to the boil. Add the vermicelli and oil and cook for 8 - 10 minutes, until tender but still firm to the bite. Drain the pasta and transfer to a warm serving dish.
5. Arrange the red mullet fillets on top of the vermicelli and pour over the sauce. Garnish with a fresh mint sprig, slices of lemon and strips of lemon rind and serve immediately.
2. Transfer the mullet to a warm dish. Set aside and keep warm.
3. Pour the cooking liquid into a pan and bring to the boil. Simmer for 25 minutes, until reduced by half. Mix the cream and cornflour (cornstarch) and stir into the sauce to thicken.
4. Meanwhile, bring a pan of lightly salted water to the boil. Add the vermicelli and oil and cook for 8 - 10 minutes, until tender but still firm to the bite. Drain the pasta and transfer to a warm serving dish.
5. Arrange the red mullet fillets on top of the vermicelli and pour over the sauce. Garnish with a fresh mint sprig, slices of lemon and strips of lemon rind and serve immediately.
serving amount
serves 4
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