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Red mullet with chicory

Preparation time: 20 minutes,
Cooking time: 35 minutes,
Oven temperature: 180°C, 350°F, gas 4

ingredients

serves 4
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

for the garnish

dill sprigs
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.

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