1 (1.5 kg) 3 lb) grey mullet
1 1/4 cup (75 g) fresh breadcrumbs
1 tablespoon chopped parsley
2 tablespoons finely chopped onion
3 bay leaves, crumbled
grated rind and juice of 1 lemon
salt and freshly ground black pepper
1 egg, beaten
1 lettuce
1 lb (450 g) potatoes
2/3 cup (150 ml) 1/4 dry cider
1 lemon, sliced
a little butter
1 tablespoon creme fraiche or natural yogurt
1 1/4 cup (75 g) fresh breadcrumbs
1 tablespoon chopped parsley
2 tablespoons finely chopped onion
3 bay leaves, crumbled
grated rind and juice of 1 lemon
salt and freshly ground black pepper
1 egg, beaten
1 lettuce
1 lb (450 g) potatoes
2/3 cup (150 ml) 1/4 dry cider
1 lemon, sliced
a little butter
1 tablespoon creme fraiche or natural yogurt
method
1. ask your fishmonger to scale, clean and bone the mullet, or tackle the operation yourself - it is easier than it looks! wash and pat dry.
2. Combine the breadcrumbs, chopped parsley, onion, crumbled bay leaves, juice and grated rind of 1 lemon, salt and pepper and bind with beaten egg to make a firm, moist stuffing. Stuff the mullet and set aside.
3. Blanch the large green outer leaves of the lettuce in boiling salted water for 1 to 2 minutes, drain and pat dry.
4. Parcel up the mullet in these leaves and place in a baking dish.
4. Peel and dice the potatoes and pack around the mullet, season with salt and pepper and pour over the cider. Arrange slices of lemon along the mullet, and dot with little knobs of butter.
5. Bake in a moderate oven (180c, 350f, gas 4) for 35 to 40 minutes.
6. Carefully lift out the mullet and put on a heated serving dish - use a perforated spoon to take the potatoes out and surround the mullet with them.
7. Reduce the cooking juices and swirl in the creme fraiche or yogurt.
8. Peel back the lettuce leaf parcel and pour over the sauce.
9. The fish will slice into beautiful cutlets.
10. Use the heart of the lettuce to make a plain salad.
2. Combine the breadcrumbs, chopped parsley, onion, crumbled bay leaves, juice and grated rind of 1 lemon, salt and pepper and bind with beaten egg to make a firm, moist stuffing. Stuff the mullet and set aside.
3. Blanch the large green outer leaves of the lettuce in boiling salted water for 1 to 2 minutes, drain and pat dry.
4. Parcel up the mullet in these leaves and place in a baking dish.
4. Peel and dice the potatoes and pack around the mullet, season with salt and pepper and pour over the cider. Arrange slices of lemon along the mullet, and dot with little knobs of butter.
5. Bake in a moderate oven (180c, 350f, gas 4) for 35 to 40 minutes.
6. Carefully lift out the mullet and put on a heated serving dish - use a perforated spoon to take the potatoes out and surround the mullet with them.
7. Reduce the cooking juices and swirl in the creme fraiche or yogurt.
8. Peel back the lettuce leaf parcel and pour over the sauce.
9. The fish will slice into beautiful cutlets.
10. Use the heart of the lettuce to make a plain salad.
serving amount
serves 2-3
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