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Red Mullet In Sour Grapes

Greek.Cookery's picture
  Red mullet 32 Ounce, scaled and gutted (8 Mullet, 100 Gram / 4 Ounce Each, Uncleaned Weight)
  Leek 1 Medium, washed and white finely chopped
  Olive oil 3 Tablespoon
  Sour green grapes 1 3⁄4 Pound (Preferably Seedless, 800 Gram)
  Honey 2 Teaspoon (Depending On The Sourness Of The Grapes)
  Lemon juice 2 Tablespoon (For Use If The Grapes Are Not Sour Enough)
  Salt To Taste
  Freshly ground pepper 1⁄2 Teaspoon
  White wine 4 Fluid Ounce (125 Milliliter)
  Finely chopped fresh dill 3 Tablespoon

If you don't have a frying-pan big enough to hold all the fish in one layer with the sauce, use a large shallow flameproof casserole.
In it fry the leeks gently in the olive oil.
Add the grapes, honey, wine, lemon juice if using, and salt and pepper, and simmer for 10 minutes.
Arrange the fish in the pan, carefully spoon some of the sauce over them and cover with a lid, foil or a baking sheet.
Simmer for about 10 minutes.
Sprinkle with fresh dill and serve straight from the pan, with crusty bread and braised leeks.

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