Grilled red mullet with herb and mushroom butter sauce

Red mullet is a small, colourful marine fish prized for its distinct flavour and tender flesh.  Found primarily in the eastern Atlantic Ocean and the Mediterranean Sea, this species is easily recognized by its reddish-pink body and distinctive chin barbels.  The red mullet holds significant cultural and culinary importance; it has been celebrated in Mediterranean cuisine since ancient times   It is often featured grilled, pan-fried, or baked whole – sometimes ungutted, giving it the nickname, “woodcock of the sea”.

In this recipe the fish is simply grilled and served with a delicious herb and mushroom butter sauce.

Preparation Time: 15 Mins

Cooking Time: 30 Mins

Total Time: 45 Mins

Ingredients

For 4 servings…

4                    Red mullet  - descaled and gutted          

                     Olive oil    

For the sauce

60 gms            Butter       

1½ tbs             Flour        

1 tbs               Olive oil    

3                    Shallots  - chopped   

1 tbs               Herbes fines            

80 gms            Mushrooms  - sliced  

                     Pepper      

                     Salt          

To serve

                     Lemon wedges        

Method

Lightly oil the fish and grill for 10 minutes or until cooked.  Serve with a sauce and lemon slices.

To make the sauce…

Make a blond roux with most of the butter and the flour.  Add a little oil, the shallots, fines herbes and mushrooms, then the wine and seasoning.  Cook for 15 minutes, then strain and add the remaining butter.  Serve hot with the red mullet.

Variations

If a lighter dish is required, or the fish are large, they can be filleted and served in the same way.

Wine recommendations

A dry white wine.

Conventional

     Chablis

Interesting

     Côtes de Provence

     Pinot Gris

     Sancerre

     Vacqueyras blanc