Grey Mullet Cooked In Lemon And Red Wine
If you can find it when in season (June 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.
SERVES 4
15 g (1/2 oz) butter
450 g (1 lb) Cox's apples, peeled, cored and sliced
6 spring onions, sliced
finely grated rind and juice of 1 lemon
1 - 2 garlic cloves, skinned and crushed
salt and pepper
4 grey mullets, each weighing about 275 g (10 oz)
2 lemons, sliced
300 ml (1/2 pint) dry red wine
60 ml (4 tbsp) fresh double cream
1. 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.
2. 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.
3. Pour over the red wine and bake at 180°C (350°F) mark 4 for 20-30 minutes, until the fish is tender.
4. Remove the fish from the dish and place on a warmed serving dish. Keep hot.
5. Pour the cooking liquid into a small saucepan, stir in the cream and reheat gently. Serve poured over the fish
