Pan-fried mullet with a grape sauce

Yield: 2 servings

Measure Ingredient
2 Red mullet; boned and scaled
1 Dsp olive oil
30 grams Butter
1 Dsp lemon juice
1 pinch Salt
1 Dsp olive oil
1 Spring onion; finely chopped
55 grams Green grapes
55 grams Black grapes
1 teaspoon White wine or balsamic vinegar
1 Dsp honey or 30g demerara sugar
1 Dsp parsley; finely chopped

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

Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

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