Red Mullet with Rosemary

Name: Red Mullet with Rosemary
Yield: Serves 4
Cuisine: French
Ingredients: a few sprigs of rosemary leaves, chopped; 2 small garlic cloves (unpeeled); 25 g unsalted butter; 1 tbsp cold-pressed rapeseed oil; salt and freshly ground black pepper; salt and freshly ground black pepper; 4 very fresh red mullet, about 250-300 g each, descaled and gutted, livers reserved

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

In France red mullet is sometimes called bécasse demer, meaning ‘woodcock of the sea’ as, like the game bird, the livers are highly prized. Red mullet are generally sold with their guts intact as the less their delicate flesh is handled the better.

Ingredients

4 very fresh red mullet, about 250-300 g each, descaled and gutted, livers reserved
salt and freshly ground black pepper

Europe
France
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

Set aside the fish livers. Season the fish with salt and pepper. Heat the rapeseed oil and butter in a non-stick frying pan over a medium-low heat, add the whole fish with the garlic cloves and cook for about 5-6 minutes on each side. Remove the fish from the pan to a warmed plate and keep warm.

Remove the garlic from the pan and peel and chop the cloves. Mix with the livers and rosemar