Grey Mullet Cooked in Lemon and Red Wine
If you can find it when it is in season (June to August), Cornish grey mullet is a real delicacy. Otherwise use trout. Cox’s apples give a distinctive flavour but another English eating apple could be substituted. Clotted cream instead of double cream would add a real touch of luxury.
15 Gram Butter (1/2 oz)
450 Gram Cox’s apples, peeled, cored and sliced (1 lb)
6 Spring onions, sliced
1 Lemon, zest and juice
1-2 Cloves Garlic, crushed
4 x 275 Gram Grey mullets (10 oz), cleaned
2 Lemons, sliced
300 ml Dry red wine (1/2 pint)
4 Tablespoon Double cream
Pre-heat oven to 180 °C / 350 °F / Gas 4.
To make the stuffing, melt the butter in a medium saucepan and lightly fry the apples, spring onions, lemon zest, 2 tablespoons of the lemon juice and the garlic.
Make 3 slashes across both sides of each grey mullet and insert the lemon slices. Sprinkle the cavity of each fish with the remaining lemon juice and fill with the stuffing. Put into a large ovenproof dish.
Pour the red wine over and bake for 20-30 minutes, until the fish is tender. Remove the fish from the dish and place on a warmed serving dish. Keep hot. Pour the cooking liquid into a small saucepan, stir in the cream and reheat gently. Serve poured over the fish.