Grey Mullet on Cabbage with Roasted Onions

Name: Grey Mullet on Cabbage with Roasted Onions
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; 225 g/8 oz leek; oil for deep frying; 12 small button onions; 400 g/14 oz young, green cabbage; 400 g/14 oz young, green cabbage; 175 ml/6 fl oz fish stock; 125 ml/4 fl oz red wine; 225 ml/8 fl oz veal stock; 40 g/1½ oz unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Almost every time I use grey mullet it is with a red wine, soy or balsamic based sauce and very often with roasted vegetables of one sort or another — here I use roasted onions. Try adding a few puy lentils to the sauce.

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.

Cut the leek into a fine julienne about 6cm/2½in long and deep fry in oil at 140°C/275°F until just tu