Grey Sea Mullet with Gruyère and Mustard

Name: Grey Sea Mullet with Gruyère and Mustard
Yield: serves 6
Cuisine: Ireland
Ingredients: 8 g butter; 6 grey sea mullet fillets weighing 170 g each (haddock halibut, cod, brill, whiting or monkfish could be used instead); 6 grey sea mullet fillets weighing 170 g each (haddock halibut, cod, brill, whiting or monkfish could be used instead); 250 g grated Gruyère, Gouda or Emmental cheese; 250 g grated Gruyère, Gouda or Emmental cheese; salt and freshly ground pepper; salt and freshly ground pepper; 6 grey sea mullet fillets weighing 170 g each (haddock halibut, cod, brill, whiting or monkfish could be used instead); 6 grey sea mullet fillets weighing 170 g each (haddock halibut, cod, brill, whiting or monkfish could be used instead); 6 grey sea mullet fillets weighing 170 g each (haddock halibut, cod, brill, whiting or monkfish could be used instead); 6 grey sea mullet fillets weighing 170 g each (haddock halibut, cod, brill, whiting or monkfish could be used instead); 4–5 tablespoons cream; 250 g grated Gruyère, Gouda or Emmental cheese; 1–1½ tablespoons Dijon mustard

Preparation info

serves
6

Difficulty
Easy

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

This is one of the simplest and most delicious fish dishes I know – another gem which Jane Grigson taught us when she came to teach at the Ballymaloe Cookery School in 1989.

Ingredients

8 g butter
6 grey sea mullet fillets weighing 170 g each (had

Europe
Ireland
Shanagarry
Supper
Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 180°C/350°F/Gas 4. Lightly butter the ovenproof dish. Season the fish with salt and freshly ground pepper. Arrange the fillets in a single layer. Mix the grated cheese with the mustard and cream and spread carefully over the fish. s