| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Ideal, Home, Cooks | 4 | servings | |
INGREDIENTS
| 8 | sm | Red mullet weighing 100g |
| 8 | Grape leaves | |
| Filling | ||
| 250 | g | Black olives |
| 1 | bn | Fresh basil |
| Olive oil | ||
| Salt and pepper | ||
| Garnish | ||
| 1/2 | Red bell pepper | |
| 1/2 | Green bell pepper | |
| 1/2 | Yellow bell pepper | |
| 1 | lg | Onion |
| 3 | Cloves garlic | |
| 2 | Shallots | |
| Olive oil | ||
| Salt and pepper | ||
| Sauce | ||
| 1 | Lemons; juice of, up to 2 | |
| 6 | tb | Olive oil; up to 8 |
| Crushed black peppercorns | ||
| 1 | tb | Capers |
| 2 | tb | Chopped basil; chives, flat |
| ; parsley | ||
| 1 | Tomato; peeled, seeded and | |
| ; diced |
INSTRUCTIONS
Scale and gut the fish. Remove the main bone from the back. Blanch the grape leaves or use canned grape leaves. Filling: Cop the black olives and the basil and mix together with a little olive oil. Fill the red mullet. Garnish: Cut the peppers into thin strips. Slice the onion. Thinly slice the shallots. Saut. all the elements in olive oil over low heat then season. Sauce: Mix the lemon juice and olive oil together. Add the chopped herbs just before serving. Add the finely crushed peppercorns then the diced tomato. Cooking the red mullet: Oven roast or pan fry the fish over low heat. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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