Red mullet with tomatoes

Red mullet is prized in Mediterranean and French cuisine for its intense flavour and combines well with bold ingredients like garlic, olives, saffron, and fennel.  It has a bold, deeper and more pronounced than milder fish such as cod or sole.  The flesh is firm but flakes easily when cooked, with a slightly oily, succulent mouthfeel.

Preparation Time: 15 Mins

Cooking Time: 20 Mins

Total Time: 45 Mins

Ingredients

For 1 serving…

1                    Onion  - small, sliced 

                     Olive oil    

1 clove             Garlic  - sliced         

                     Pepper      

                     Salt          

1                    Bay leaf     

                     Flour        

1                    Red mullet

 gms               Mushrooms  - small, sliced      

1                    Pimento  - red, roasted - chopped          

1                    Tomato  - concassé   

1                    Capers  - chopped finely         

1 tbs               Wine  - dry white     

                     Parsley  - chopped    

1 dash             Brandy      

Method

Brown the onion in oil with the garlic, salt, pepper and bay leaf.  Flour the red mullet and cook it slowly in the oil, turning it over from time to time.

Cook the mushrooms in a little oil with the pimento, the tomato and the capers.  Add the wine and reduce.  Add a little chopped parsley and the dash of brandy.

When the red mullet is cooked, take it out of the pan with as little of the oil as possible, put it on a plate and pour the mushroom sauce over it.

Wine recommendations

A robust white wine.

Conventional

     Riesling

Interesting

     Chablis 1er cru

     Côte Chalonnaise blanc

     Lirac blanc