| 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.
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