|
|
|
|
| Ingredients |
1 (1.5-kg (3 lb) grey mullet
3 - 4 tablespoons natural (plain) yogurt or fromage blanc
(optional)
Stuffing:
1 onion, finely chopped
4 oz (100 g) pine nuts
2 tablespoons fresh orange juice
1 cup (100 g) 4 oz chopped apple
1/4 teaspoon cinnamon
1/4 teaspoon allspice
salt and freshly ground black pepper
2 tablespoons chopped parsley
3/4 cup (50 g) fresh wholemeal breadcrumbs
1 egg, beaten, to bind
a little dry white wine or cider (optional) |
| |
| Method |
1. Scaling fish can be done by your
fishmonger and ask him to clean the fish too.
2. Prepare the stuffing by mixing all the ingredients listed
together and moisten, if necessary, with a little dry white wine
or cider.
3. Lightly oil or butter a sheet of aluminium foil, and place
the stuffed mullet in the centre.
4. Make a loose parcel around the fish, pouring in a little wine
or cider before you seal it.
5. Place on a baking tray or dish and bake in a moderately hot
oven 200°cup (400°f) gas 6 for about 25 to 30 minutes, until the
flesh is firm and white and comes cleanly away from the bone.
6. Stir the yogurt or fromage blanc into the cooking juices for
a delicious sauce, if liked |
Printer Friendly Version
|
