Grilled Whole Red Mullet With Mushrooms & Lemon Zest

I like whole fish on the bone, I think they hold their succulence and flavour when cooked this way. Ask the fishmonger to do all the hard work for you, that way you can concentrate on the cooking.

Grilled Whole Red MulletIngredients

  • 400g medium red mullet, scaled, gutted, and head off
  • 75g unsalted butter
  • 1 small onion peeled and finely chopped
  • 50g dried ceps (porcini)
  • 400mls strong fish stock
  • 3 cloves smoked garlic
  • 3 pinches pinches of caster sugar
  • 3 tsp white wine vinegar
  • 2 lemons, zest of
  • 2 heaped tbsp fresh sage, chopped
  • salt and freshly milled black pepper

Method

  1. Pre heat the oven or grill to, 200°C / 400°F / Gas Mark 6.
  2. Place the mullet onto non-stick baking sheets. Smear over about two thirds of the soft unsalted butter, and season well with salt and pepper.
  3. Bring the fish stock to the boil in a small pan. Place the dried mushrooms in a small bowl and carefully pour the stock over; leave to soak for 15 minutes, or until soft.
  4. Heat the remaining butter in a saucepan and add the onions and garlic; cook gently for about 5 minutes.
  5. When the mushrooms are soaked strain through a fine sieve twice, reserving the liquor. Rinse the mushrooms to remove any grit.
  6. Pour the mushroom and fish stock onto the onions and garlic and bring to the boil.
  7. Add the sugar, vinegar and a little salt and pepper. Bring to the boil and then simmer down until reduced by half, then add the mushrooms.
  8. Cook until you have a thick stew, then remove the pan from the heat. Finally add the lemon zest and chopped sage.
  9. Bake the fish for about 18-20 minutes, occasionally spooning over the cooking juices.
  10. Place the mullet onto plates and spoon over the sauce.

Tips

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