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Red Mullet Mulled with Fennel and Chives
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| Ingredients |
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9oz Red Mullet – filleted |
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1pts water |
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1 small onion |
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1 bay leaf |
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4 slices of lemon |
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5 black peppercorns |
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1 star anise (optional) |
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100ml/3 fl oz dry white wine |
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1 small bulb fennel |
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To Serve |
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Reserved fennel leaves |
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Chopped chives |
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| Method |
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Remove any scales and pinbone’s from the
mullet fillets. |
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Clean the fish trimmings (your fish monger
can do this for you)and place into a large
saucepan, add the water, celery, onion, bay leaf, lemon slices and peppercorns. Bring slowly to the boil, then reduce the heat and simmer very gently for 20 mins. |
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Strain the stock pushing the trimmings
well into the bottom of the sieve to extract
the flavour. |
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Place the mullet fillets into the saucepan
skin side up with the white wine and fennel,
simmer for 2 mins. |
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Remove the mullet from the pan, boil the
stock rapidly until reduced to 150ml. |
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To serve: Add chopped chives and pour
over the fillets, garnish with fennel leaves. |
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