Grey Mullet with Shallots, Girolles and Pancetta

Name: Grey Mullet with Shallots, Girolles and Pancetta
Cuisine: British
Ingredients: 2 × 900 g-1.125 g/2-2½ lb of grey mullet; 15 ml/½ fl oz olive oil; salt and freshly ground white pepper; salt and freshly ground white pepper; 25 g/1 oz melted butter; a few sea salt crystals; 12 shallots; 12 girolles; 8 thin slices of pancetta; use dry-cured streaky bacon if pancetta is not available; 8 thin slices of pancetta; use dry-cured streaky bacon if pancetta is not available; 175 ml/6 fl oz fish stock; 125 ml/4 fl oz red wine; 225 ml/8 fl oz veal stock; 25 g/1 oz unsalted butter; 250 g/9 oz picked and washed spinach leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Pancetta, an Italian way of dry curing bacon, is so different to any bacon we seem to produce in this country. Good quality deli’s should either stock it or be able to get it for you, as should good butchers.

Ingredients

2 × 900 g-1.125 g/2-2½ lb of grey mullet
15

Europe
United Kingdom
Main course
Gluten-free

Method

Scale and fillet the mullet, remove the pin bones then cut each fillet into two, across and at a slight angle. Lightly oil a grilling tray with the olive oil. Season the fillets and lay them on the tray skin-side up. Brush the skin with melted butter and lightly sprinkle with sea salt.

Peel the shallots making sure you keep the root end intact. Scrape the girolles of any dirt and trim o