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for the stuffing

1. Scaling fish can be done by your fishmonger and ask him to clean the fish too.

2. Prepare the stuffing by mixing all the ingredients listed together and moisten, if necessary, with a little dry white wine or cider.

3. Lightly oil or butter a sheet of aluminium foil, and place the stuffed mullet in the centre.

4. Make a loose parcel around the fish, pouring in a little wine or cider before you seal it.

5. Place on a baking tray or dish and bake in a moderately hot oven 200°c (400°f) gas 6 for about 25 to 30 minutes, until the flesh is firm and white and comes cleanly away from the bone.

6. Stir the yogurt or fromage blanc into the cooking juices for a delicious sauce, if liked

10.0

1 comments Preparation and taste posted by Mystic @ 02:49PM, 1/26/08 I followed the quantities and had two grey mullet fish weighing a touch over 2kg (approx 4 1/2lbs). there was plenty of filling left over. Grey Mullet do not have a massive body cavity for stuffing so left the remaining filling outside the fish in the parcel. I have a fan oven and even at 200 deg C it took 35 minutes. Grey mullet is somewhat like mackerel although not quite as pily (or indeed nice) when fresh. The cinnamon was too overpowering and I would recommend that it is reduced to 1/8th teaspoon. Nice dish all the same and the meat fell off the bone. Heading: Comments: Name:

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