Grey Mullet Cooked in Lemon and Red Wine

grey mullet cooked in lemon and red wine

Grey Mullet Cooked in Lemon and Red Wine

No ratings yet
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.
Servings: 4
Calories: 548

Ingredients
 

  • 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

Instructions

  • 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
Fat: 20g
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
Cuisine British
Save to Favorites
Close

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating