Red Mullet with Herb & Mushroom Sauce

Red Mullet with Herb & Mushroom Sauce



1 1b 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 cornstarch
Few drops anchovy paste
4 red mullet, each weighing about 8oz
2 tsps white breadcrumbs
2 tsps freshly grated Parmesan cheese

1. 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 cornstarch mixture. Bring to the boil and cook until thickened. Add anchovy paste to taste. Set aside while preparing the fish.

2. 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.

3. To remove the gills, lift the flap and snip them out with a sharp pair of scissors. Rinse the fish well and pat dry.

4. 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.

5. Pour the prepared sauce over the fish and sprinkle with the breadcrumbs and Parmesan cheese.

6. Cover the dish loosely with foil and cook in the preheated oven at 375°F, for about 20 minutes. Uncover for the last 5 minutes, if desired, and raise the oven temperature slightly. This will lightly brown the fish.
Red Mullet with Herb & Mushroom Sauce Reviewed by Unknown on 2/29/2020 Rating: 5
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