Red Mullet with Herb and Mushroom Sauce

red mullet with herb and mushroom sauce

Red Mullet with Herb and Mushroom Sauce

No ratings yet
This is a Mediterranean fish with a slight taste of prawns. It is often cooked with the liver left in - a delicacy.
Servings: 4
Calories: 412

Ingredients
 

  • 1 lb small mushrooms left whole
  • 1 clove garlic finely chopped
  • 3 tbsps olive oil
  • Juice of 1 lemon
  • 1 tbsp finely chopped parsley
  • 2 tsps finely chopped basil
  • 1 tsp finely chopped marjoram or sage
  • 4 tbsps dry white wine mixed with
  • 1/2 tsp cornflour
  • 32 oz red mullet each weighing about 8 oz
  • Few drops anchovy essence
  • 2 tsps white breadcrumbs
  • 2 tsps freshly grated Parmesan cheese

Instructions

  • Combine the mushrooms, garlic and olive oil in a small frying pan. Cook over moderate heat for about 1 minute, until the garlic and mushrooms are slightly softened. Add all the herbs, lemon juice and white wine and cornflour mixture. Bring to the boil and cook until thickened. Add anchovy essence to taste. Set aside while preparing the fish.
  • To clean the fish, cut along the stomach from the gills to the vent, the small hole near the tail. Clean out the cavity of the fish, leaving the liver, if desired.
  • To remove the gills, lift the flap and snip them out with a sharp pair of scissors. Rinse the fish well and pat dry.
  • Place the fish head to tail in a shallow ovenproof dish that can be used for serving. The fish should fit snugly into the dish.
  • Pour the prepared sauce over the fish and sprinkle with the breadcrumbs and Parmesan cheese.
  • Cover the dish loosely with foil and cook in the preheated oven 190°C (375°F) Gas Mark 5, for about 20 minutes. Uncoverforthelast5minutes, if desired, and raise the oven temperature slightly. This will lightly brown the fish.
  • If the fish need to be scaled, use the blunt edge of a knife and scrape from the tail to the head. Rinse well and remove any loose scales. The fishmonger will gut the fish, scale them and remove the gills if desired.
Calories: 412 kcal
Carbohydrates: 8 g
Protein: 48 g
Fat: 20g
Saturated Fat: 4 g
Cholesterol: 111 mg
Sodium: 171 mg
Potassium: 1230 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 377 IU
Vitamin C: 21 mg
Calcium: 116 mg
Iron: 3 mg
Save to Favorites
Close

No account yet? Register

Leave A Comment

Your email address will not be published.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

Recipe Rating