Ian McAndrew

Red Mullet with Gooseberry Purée

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
A Feast of Fish
A Feast of Fish

By Ian McAndrew

Published 1989

  • About

This is another unusual combination and one that you will probably find a little too rich as a main course, so use it as a first or fish course.

Ingredients

  • 2 x 115 g/4 oz red mullet
  • 175 g/6

Method

Scale and fillet the red mullet. Remove the line of small bones that runs down the middle of the fillets.

Top and tail the gooseberries and cut them up small. Place in a pan with the syrup and half of the white wine, bring to the boil and simmer until soft. When soft, purée them in a blender or food processor, then pass through a sieve.

Bring the remaining wine