Red mullet with chicory recipe
information
Preparation time: 20 minutes,
Cooking time: 35 minutes,
Oven temperature: 180°C, 350°F, gas 4
ingredients
350 g (12 oz) chicory
salt and pepper
25 g (1 oz) unsalted butter
1 small onion, sliced
1 shallot, finely sliced
2 teaspoons lemon juice
salt and pepper
4 small red mullet, cleaned and scaled
salt and pepper
25 g (1 oz) unsalted butter
1 small onion, sliced
1 shallot, finely sliced
2 teaspoons lemon juice
salt and pepper
4 small red mullet, cleaned and scaled
For the garnish
dill sprigs
lemon wedges
lemon wedges
method
1. Blanch the chicory in boiling salted water for 5 minutes. Drain, then break off and slice the leaves.
2. Melt the butter in a pan, stir in the onion, shallot, chicory, lemon juice, and salt and pepper to taste. Cover and cook for 5 minutes.
3. Spoon into an ovenproof dish. Place the red mullet on top and sprinkle with salt and pepper. Cover with foil and cook in the oven for 20 minutes, or until cooked. Garnish with dill and lemon to serve.
Buy the chicory on the same day as you are making the dish if possible. The outer leaves tend to discolour soon and lose their crispness.
2. Melt the butter in a pan, stir in the onion, shallot, chicory, lemon juice, and salt and pepper to taste. Cover and cook for 5 minutes.
3. Spoon into an ovenproof dish. Place the red mullet on top and sprinkle with salt and pepper. Cover with foil and cook in the oven for 20 minutes, or until cooked. Garnish with dill and lemon to serve.
Buy the chicory on the same day as you are making the dish if possible. The outer leaves tend to discolour soon and lose their crispness.
serving amount
serves 4
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