Pickled Mullet with Pine Nuts and Raisins

Name: Pickled Mullet with Pine Nuts and Raisins
Yield: Serves 4
Cuisine: Italian
Ingredients: 350 ml olive oil; 2 large red mullet, filleted into 4 pieces and rinsed; 2 large white onions, peeled and cut into semi-circles about 5mm thick; 1 sprig of fresh rosemary; a few bay leaves; 1 handful of raisins; 1 slug of white wine vinegar; 150 ml white wine; 1 tsp each of salt and caster sugar; 1 tsp each of salt and caster sugar; 1 handful of flat-leaf parsley, roughly chopped; 3 tbsp pine nuts, toasted

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

This is based on a traditional Italian recipe using sardines. It is both practical, in terms of preserving the fish, and delicious in its own right. Never serve straight from the fridge.

Ingredients

2 large red mullet, filleted into 4 pieces and rinsed
350 ml olive oil
1 sprig

Europe
United Kingdom
Preserve
Fish course
Pescatarian
Winter
February
Gluten-free
January

Method

In a lightly oiled hot frying pan, seal off the fish for 1 minute per side, remove and place on a tray to cool.

Pour the olive oil into a saucepan and warm with the rosemary sprig. Throw in the onions and soften, which will take about 10 minutes.

Add the raisins, bay leaves, white wine and white wine vinegar. Season with the salt and sugar and stew for about 5 minutes. Taste and