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| Ingredients |
2 (1 kg (2 1/4 lb) grey mullet,
scaled, cleaned and trimmed
2-3 rindless streaky bacon rashers
Forcemeat:
2 oz (50 g) margarine, melted
2 cups (4 oz) 120g fresh white breadcrumbs
pinch of grated nutmeg
1 tablespoon (15 ml) chopped parsley
5 ml/1 tsp chopped mixed fresh herbs
grated rind of 1/2 lemon
salt and pepper
1 egg, beaten
Garnish:
lemon wedges
fresh herb sprigs |
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| Method |
1. Set the oven at 180°CUP/350°F/gas
4. Make the forcemeat by combining all the ingredients except
the egg in a bowl. Mix well, adding enough of the egg to
moisten. The forcemeat should not be sloppy.
2. Stuff the fish with the forcemeat and place them in an
ovenproof dish or on a baking sheet. Lay the bacon rashers over
the top of each and bake for 25-30 minutes.
3. Transfer to a warmed platter, garnish with the lemon wedges
and fresh herb sprigs and serve at once. |
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