Red Mullet in Sour Grapes Recipe
Ingredients
| 8 red mullet, about 100 g (4 oz) each (uncleaned weight), scaled and gutted | ||
| 1 medium-Sized leek, washed and white finely chopped | ||
| Olive oil | 3 Tablespoon | |
| Grapes | 800 Gram | |
| Grapes | 2 Teaspoon | |
| 2 tablespoons lemon juice (optional) for use if the grapes are not sour enough | ||
| Salt | To Taste | |
| Ground pepper | 1/2 Teaspoon | |
| White wine | 125 Milliliter | |
| Dill | 3 Tablespoon, finely chopped | |
Directions
If you don't have a frying-pan big enough to hold all the fish in one layer with the sauce, use a large shallow flameproof casserole.
In it fry the leeks gently in the olive oil.
Add the grapes, honey, wine, lemon juice if using, and salt and pepper, and simmer for 10 minutes.
Arrange the fish in the pan, carefully spoon some of the sauce over them and cover with a lid, foil or a baking sheet.
Simmer for about 10 minutes.
Sprinkle with fresh dill and serve straight from the pan, with crusty bread and braised leeks.
In it fry the leeks gently in the olive oil.
Add the grapes, honey, wine, lemon juice if using, and salt and pepper, and simmer for 10 minutes.
Arrange the fish in the pan, carefully spoon some of the sauce over them and cover with a lid, foil or a baking sheet.
Simmer for about 10 minutes.
Sprinkle with fresh dill and serve straight from the pan, with crusty bread and braised leeks.
Chef
