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Ingredients |
450 g (1 lb) Cox's apples,
peeled, cored and sliced
6 spring onions, sliced
finely grated rind and juice of 1 lemon
1 - 2 garlic cloves, skinned and crushed
salt and pepper
4 grey mullets, each weighing about 275 g (10 oz)
2 lemons, sliced
300 ml (1/2 pint) dry red wine
60 ml (4 tablespoon) fresh double cream |
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Method |
1. To make the stuffing, melt the
butter in a medium saucepan and lightly fry the apples, spring
onions, lemon rind, 30 ml (2 tablespoon) of the lemon juice and the
garlic. Season to taste.
2. Make 3 slashes across both sides of each grey mullet and
insert the lemon slices. Sprinkle the cavity of each fish with
remaining lemon juice and fill with the stuffing. Put into a
large ovenproof dish.
3. Pour over the red wine and bake at 180°CUP (350°F) mark 4 for
20 - 30 minutes, until the fish is tender.
4. Remove the fish from the dish and place on a warmed serving
dish. Keep hot.
5. Pour the cooking liquid into a small saucepan, stir in the
cream and reheat gently. Serve poured over the fish. |
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