Grey Mullet with Red Wine and Garlic Sauce Recipes
4 medium grey mullet or whiting, cleaned,
gutted and filleted
flour, for coating
75ml / 3 fl oz olive oil
Red Wine Sauce:
2 tbsp olive oil
2 onions, chopped
3 garlic cloves, crushed
2 tbsp flour
500ml / 17 fl oz red wine
250g / 8 oz tomatoes, skinned and roughly
2 tbsp tomato puree
1 bouquet garni
salt and pepper
3 tbsp capers
2 tbsp chopped parsley
make the sauce. Heat the olive oil in a large saucepan. Add the
onions and garlic and fry over a low heat until soft and golden.
Stir in the flour and cook gently for 1 minute, then add the red
wine, stirring well. Bring to the boil.
Add the tomatoes, tomato puree and bouquet
garni to the pan and season to taste with salt and pepper. Cook briskly,
uncovered, for about 30 minutes, or until the sauce is thick and reduced.
Meanwhile, dust the fish fillets with flour.
Heat the olive oil in a large frying pan. Add the fish and fry for 3-4
minutes each side until they are cooked and golden. Remove from the pan,
drain and keep warm.
Pass the sauce through a sieve or process in
a food processor or blender. Return to the pan and add the fish fillets.
Heat through gently for 5-10 minutes. Add the capers and serve sprinkled
with chopped parsley.