How to cook Grey Mullet Charente Style
- 4 Grey mullet (about 6-8 ounces each), uncleaned
- 5 cloves garlic
- 1-2 sprigs parsley, chopped
- 5 ounces (140 g) tomato puree
- 7 tablespoons (100 ml) dry white wine
- 3 tablespoons grated cheese
- 1/4 pounds (120 g) butter
- 1-2 sprigs thyme
- 1 bay leaf
- A few cloves garlic
- Salt and pepper
- Clean the Grey mullet. Heat 2-4 pints (1-2 liters) water, with the ingredients of the Court Bouillon, in a suitable cooking vessel (the shape of which will determine the amount of water needed).
- When it comes to the boil, poach the fish in it for 8 minutes, or until done.
- Meanwhile, pound the garlic and parsley into the butter, with a little salt and pepper.
- Melt this in a pan and mix the tomato puree into it.
- When the fish are done, drain and lay them in an oven dish just large enough to take the fish side by side.
- Pour the sauce over the Grey mullet, add the wine, sprinkle the cheese on top and leave in a moderate oven 360°F / 180°C (gas 4) for 15 minutes.
The French name of this recipe is Meuilles a la Charentaise
. Charente is department of France.
Local advice is that if you are successful in finding ones (Grey mullet), which are quite free of any muddy aroma, you should, when gutting them, leave the large intestine in place, since it is delicious.
This recipe for Grey Mullet Charente Style serves/makes: 4
The Grey Mullet Charente Style Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Mullet
Preparation Method: Baked