Red mullet with chicory
Classic French dish. The chicory gives the fish a wonderful earthy flavour and helps to soften its sometimes strong taste.
Ingredients
- 12 oz chicory
- salt and pepper
- 1 oz unsalted butter
- 1 small onion sliced
- 1 shallot finely sliced
- 2 teaspoons lemon juice
- salt and pepper
- 4 small red mullet cleaned and scaled
for the garnish
- dill sprigs
- lemon wedges
Instructions
- Blanch the chicory in boiling salted water for 5 minutes. Drain, then break off and slice the leaves.
- Melt the butter in a pan, stir in the onion, shallot, chicory, lemon juice, and salt and pepper to taste. Cover and cook for 5 minutes.
- Spoon into an ovenproof dish. Place the red mullet on top and sprinkle with salt and pepper. Cover with foil and cook in the oven for 20 minutes, or until cooked. Garnish with dill and lemon to serve.
- Buy the chicory on the same day as you are making the dish if possible. The outer leaves tend to discolour soon and lose their crispness.
Calories: 258 kcal
Carbohydrates: 7 g
Protein: 31 g
Fat: 12g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 89 mg
Sodium: 119 mg
Potassium: 874 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 2207 IU
Vitamin C: 13 mg
Calcium: 117 mg
Iron: 2 mg