Fillets of Red Mullet et Pasta
Ingredients
- 2.1 lb red mullet fillets
- 1/2 pint 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
- 1 lb dried vermicelli
- 1 tbsp olive oil
- salt and pepper
to garnish
- 1 fresh mint sprig
- lemon slices lemon rind
Instructions
- 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.
- Transfer the mullet to a warm dish. Set aside and keep warm.
- 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.
- 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.
- 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.
Calories: 831 kcal
Carbohydrates: 104 g
Protein: 52 g
Fat: 16g
Saturated Fat: 5 g
Cholesterol: 129 mg
Sodium: 376 mg
Potassium: 1085 mg
Fiber: 4 g
Sugar: 3 g
Vitamin A: 675 IU
Vitamin C: 24 mg
Calcium: 155 mg
Iron: 4 mg