Red mullet recipes

Print Friendly, PDF & Email

Barigoule of violet artichokes with fish of the day (red mullet)
Serves 4
8 small artichokes or 4 globe artichokes, if very large 2 are enough for 4 servings
1 lemon
1 ½ dl olive oil
1 small onion chopped
1 small carrot chopped
2 tomatoes chopped
5 pieces of orange peel or lemon peel
3 fresh bay leaves
4 sprigs of thyme
4 sprigs of fennel, I used some fennel bulb I had in the fridge
4 cloves of garlic roughly chopped
1 tsp fennel seeds
2 dl fruity white wine
A little water to cover
A bunch of basil leaves removed and torn into pieces
Fresh garden herbs chervil, fennel, basil
4 red mullet approx. 225 g per fish
12 slices pancetta
mixed fresh herbs for inside the fish
Trim the artichokes with a small knife to remove the hard leaves, remove the centre hairs.
See my web blog: ingredients/artichokes
Brush with lemon juice
Heat the oil in a deep casserole or pan and fry the onions and the carrot until soft but not coloured, stir in the tomatoes, orange or lemon peel, herbs, fennel seeds and garlic and place on the artichokes, pour over the wine enough water to come halfway up the artichokes. Sprinkle over the chopped basil and cover with a lid.
Cook slowly until tender (about 35 to 45 minutes). Depending on the size of the artichoke Remove the artichokes from the pan, reduce the cooking juices, add the fresh herbs
Clean the fish, if your fishmonger has not yet done this, remember the liver gives a gamey taste to the fish. So leave this in. Stuff some fresh garden herbs into the cavity. Place the fish open side downwards on a large piece of greaseproof paper, you could use oiled aluminium foil, on a baking sheet. Place 3 slices of pancetta or bacon on each fish and bake in a preheated oven 190°C. for ±20 minutes.
Pan frying red mullet
You could use pan fried fillets for this should you wish.
Heat a good non-stick pan over medium-high heat. Cut a round of greaseproof paper the size of the pan, and place in the pan. Season the fish with salt and pepper. Drizzle a little olive oil into the pan and fry the fish, skin side down, until the skin takes on a more golden colour and becomes crispy. Place the fish on to an oiled baking sheet, this time skin side up. Place in a 180˚C oven for about 3-4 minutes to finish the cooking if the fillets are thick.
Serve in a deep bowl on top of the Barigoule

Leave a Reply

Your email address will not be published.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