Pan-fried mullet with a grape sauce

2 servings

Ingredients

QuantityIngredient
2Red mullet; boned and scaled
1Dsp olive oil
30gramsButter
1Dsp lemon juice
1pinchSalt
1Dsp olive oil
1Spring onion; finely chopped
55gramsGreen grapes
55gramsBlack grapes
1teaspoonWhite wine or balsamic vinegar
1Dsp honey or 30g demerara sugar
1Dsp parsley; finely chopped

Directions

SAUCE

Clean and scale the fish, then pat dry. Fry in the hot oil and butter for 2 minutes on either side. Sprinkle a little lemon juice over the top, then season with salt and keep warm. To make the sauce, heat the oil and fry the spring onions until just opaque. Add the grapes, white wine or vinegar, honey and parsley. Bring to a boil then serve straight away poured over the mullet. Be careful not to overcook this sauce or the colour of the grapes will be spoiled.

Carlton Food Network

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