Baked Red Mullet In Corsican Style Recipes

Steps:

• Preheat oven (425 F, 220 C).
• Dice the tomatoes and put into small bowl and add parsley. Salt slightly and add some pepper too. Set aside.
• Clean the fish and pat dry with paper towels. Salt and pepper to taste.
• Put olive oil into oven proofed dish. Add finely chopped anchovis fillets and sliced garlic.
• Cook in the oven for about 5 minutes. Then take it out of the oven.
• Add the tomatoes and mix. Put red mullets on top. Sprinkle with breadcrumbs. Arrange butter in small pieces on breadcrumbs.
• Put in the oven and bake for about 15 minutes or until fish is done. Fish is done, when it flakes easily or when dorsal fin can easily be removed.
• Serve hot and enjoy.
• NOTE: You should use Red Mullet (whole fish for this recipe.

Steps:

• Using a very sharp filleting knife, make a cut at the head on a slant, then turn the fish and cut under the dorsal (top) fin.
• Press the fish down firmly with one hand, bending it slightly along the back so that the flesh is taut. Then slide the knife in at the top of the backbone.
• Cut down against the rib cage at a downward slant. Letting the knife do the work, push the tip against the centre of the bone, working your way down to the tail. Turn the fish over and repeat on the other side.
• Trim the fillets neatly. Remove the pin bones using your fingernails or tweezers. In the restaurant kitchen, we use a straight-sided potato peeler, hooking the bone head and twisting it out. After filleting and pin-boning, pat dry (do not rinse or you'll lose flavour).
• Thinly slice the shallots, garlic and carrots. Quarter and core the fennel then slice the fennel quarters as thinly as you can - use a mandolin, if possible.
• Heat 3 tbsp oil in a sauté frying pan and fry the vegetables together for 5 mins with the saffron, cardamom and bay leaf.
• Add 2 tbsp oil and continue cooking for 5 mins. Season well, remove from the heat and stir in the tomatoes, vinegar, 3 tbsp oil, and coriander.
• Heat 2 tbsp oil in a non-stick frying pan and, when hot, lay in the fillets, skin-side down. Season and cook for 2 mins, then carefully turn and cook for 1-2 mins - but no more, the flesh should be slightly undercooked. Remove from the heat.
• Tip half the vegetables into a shallow dish, lay the fillets on top, then cover with the remaining vegetables.
• Leave to marinate for 10 mins before serving warm. Prepare up to this point up to 1 day ahead and keep in the fridge. Bring to room temperature before serving.
• Soak the rice in cold water for 5 mins, then drain well and tip into a bowl. Mix in the grated zests. Add all the spices. Heat oven to 200C/fan 180C/gas 6. Make a cartouche (see tip below).
• Heat oil in an ovenproof casserole, then sauté onion for 5 mins. Add rice and wine, boil until evaporated, then add the stock. Bring to the boil.
• Top with the cartouche and a well-fitting lid. Bake for 20 mins, then take out of the oven, uncover, fork the grains, re-cover. Leave to stand for 5 mins, then serve.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Slash the red mullet through the flesh to the bone 3-4 times on each side. Mix the chopped tarragon with 2 tbsp of the oil and the garlic, season lightly, then brush over the fish, taking care to push some of the tarragon into the slashes of the fish. Marinate for 10 mins.
• Put the pancetta and red onion into a large roasting tin, drizzle with remaining oil and cook in the oven for 5-7 mins or until beginning to soften. Arrange the fish on top and drizzle with the vinegar. Roast in the oven for 12-15 mins or until the fish is cooked; the eye will be white and the flesh will flake when prodded.