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.
- 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
- Pre heat the oven or grill to, 200°C / 400°F / Gas Mark 6.
- 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.
- 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.
- Heat the remaining butter in a saucepan and add the onions and garlic; cook gently for about 5 minutes.
- When the mushrooms are soaked strain through a fine sieve twice, reserving the liquor. Rinse the mushrooms to remove any grit.
- Pour the mushroom and fish stock onto the onions and garlic and bring to the boil.
- 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.
- Cook until you have a thick stew, then remove the pan from the heat. Finally add the lemon zest and chopped sage.
- Bake the fish for about 18-20 minutes, occasionally spooning over the cooking juices.
- Place the mullet onto plates and spoon over the sauce.
Tags: Gluten Free
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