Red Mullet in Vine Leaves
|Red mullet||48 Ounce, scaled and gutted (12 Fresh Ones, 100 Grams Or 4 Ounce Each)|
|Fennel tops||12 (Fresh Ones)|
|Lemon zest strip||12 (From 2-3 Lemons)|
|Olive oil||2 Tablespoon|
|For fennel and caper lemon sauce|
|Fruity olive oil||4 Fluid Ounce (125 Milliliter)|
|Fresh lemon juice||1 Tablespoon|
|Fennel top||2 Teaspoon, finely chopped (Use Fresh)|
|Chopped capers||2 Teaspoon|
If you are using fresh vine leaves, remove the tough part of the stem, blanch in boiling water for about 4 minutes and drain.
If you are using vine leaves preserved in brine, rinse them in cold water and drain.
Rinse, pat dry and salt and pepper the cavity of each fish, placing a sprig of fennel and a strip of zest inside each one.
Brush the outside with olive oil.
Place one fish on two overlapping vine leaves.
Roll it up, tucking in the sides after the first turn.
Tie with a piece of grass, or string, if necessary.
Grill for 8-10 minutes.
It is nice if you have a few branches of aromatic herbs to throw on the charcoal.
In the meantime make the sauce.
Whisk together the olive oil, lemon juice, chopped fennel and capers.
Serve the fish in their packets with the sauce, which is called latholemono, in a separate bowl.