INGREDIENTS

INSTRUCTIONS

Prepare the barbecue or grill - if using a barbecue, burn some vine
cuttings on it.  Descale and gut the gat, chop off the fins and score
the skin. Do the  same with the mullet and alose. Cut the alose into
steaks about 3-4cm  thick. If you find any roe whilst gutting the fish,
baste this in  olive oil, lemon juice, salt and pepper and wrap well in
foil.  Cut the roasted pepper into small cubes and place in a large
bowl.  Add a generous amount of mustard, the garlic, plenty of pepper,
salt,  vinegar, herbs, olive oil (about half a mug) and lemon juice.
Take  the prepared fish, brush with oil and when the grill is very hot,
cook the fish with the roe around the edge. Season the fish with salt
and pepper, then sprinkle a few good pinches of crushed bay leaves on
the fish and, if you have enough, a generous amount on the grill fire.
Remove the alose steaks when nicely coloured and cooked through. The
whole fish will take a little longer - probably about 10-12 minutes.
When cooked, a fork will go easily into the flesh which will come  away
from the bones.  Place the fish on a plate with the roe and spoon the
sauce over.  Converted by MC_Buster.  Posted to CHILE-HEADS DIGEST V3
#, converted by MM_Buster v2.0l.

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