| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
|
Red Mullet, Scaled And |
|
|
Cleaned |
| 3 |
T |
Olive Oil |
|
|
Juice 1/2 Lemon |
| 1/4 |
t |
Cayenne Pepper |
|
|
Salt |
| 2 |
|
Handfulls Rocket Leaves |
|
|
A Little French Dressing |
|
|
Lemon Wedges |
|
|
Tapenade: |
| 250 |
g |
Black Olives |
| 4 |
|
Anchovy Fillets |
| 2 1/2 |
T |
Capers, Rinsed |
| 2 |
|
Cloves Garlic, Chopped |
| 4 |
T |
Olive Oil |
| 1/2 |
T |
Basil Leaves, Chopped |
| 1/2 |
t |
Fresh Thyme Leaves |
| 1/2 |
t |
Freshly Ground Black Pepper |
| 4 |
T |
Olive Oil |
INSTRUCTIONS
Make two or three diagonal slashes across the thickest part of each
side of the fish. Whisk together the oil, lemon, cayenne and salt.
Brush over the red mullet, then drizzle over what remains. cover and
leave for an hour or two. To make the tapenade, put all the
ingredients except the oil in the processor and whiz in brief bursts
to give a slightly knobly puree. Add the olive oil and process briefly
to mix in. If not using immediately, scrape into a bowl, cover with
clingfilm and store in the fridge. Preheat the grill, then grill the
red mullet fairly close to the heat for 4-6 minutes on each side until
just cooked through. Toss the rocket leaves in the dressing then
divide between four plates. Lay the grilled mullet on the leaves, and
heap a little mound of tapenade beside them. Add lemon wedges and
serve. Posted to EAT-L Digest 18 Aug 96 Date: Mon, 19 Aug 1996
12:13:40 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM>
NOTES : Tapenade, the powerful caper and olive paste from the South of
France, could have been tailormade for red mullet. You will end up
with more than you need, but the remain will keep in the fridge for a
week or more if covered with clingfilm.
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