Grey Mullet Cooked in Lemon and Red Wine
If you can find it when in season (]une to August) Cornish grey mullet is a real delicacy. Otherwise use wild or farmed trout. Cox's apples give a distinctive flavour but another English eating apple could be substituted. Cornish instead of double cream would add a real touch of luxury.
- 1/2 oz butter
- 1 lb Cox's apples peeled, cored and sliced
- 6 spring onions sliced
- finely grated rind and juice of 1 lemon
- 2 garlic cloves skinned and crushed
- salt and pepper
- 4 grey mullets each weighing about 10 oz
- 2 lemons sliced
- 1/2 pint dry red wine
- 4 tbsp fresh double cream
- To make the stuffing, melt the butter in a medium saucepan and lightly fry the apples, spring onions, lemon rind, 30 ml (2 tbsp) of the lemon juice and the garlic. Season to taste.
- Make 3 slashes across both sides of each grey mullet and insert the lemon slices. Sprinkle the cavity of each fish with remaining lemon juice and fill with the stuffing. Put into a large ovenproof dish.
- Pour over the red wine and bake at 180°C (350°F) mark 4 for 20 - 30 minutes, until the fish is tender.
- Remove the fish from the dish and place on a warmed serving dish. Keep hot.
- Pour the cooking liquid into a small saucepan, stir in the cream and reheat gently. Serve poured over the fish.
Calories: 548 kcal
Carbohydrates: 27 g
Protein: 57 g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 167 mg
Sodium: 221 mg
Potassium: 1313 mg
Fiber: 5 g
Sugar: 14 g
Vitamin A: 916 IU
Vitamin C: 55 mg
Calcium: 170 mg
Iron: 4 mg