Graham Kerr

34 Baked Striped Mullet

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    2

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

Recipe to produce 2 portions U.S.A. Imperial Metric
Mullet (not less than 12 inches long) 1 per head 1 per head 1 per head
Clarified butter ¼ cup 2 oz. 60 grams
Onion 1 small 2 oz. 60 grams
Tomato 1 small 4 oz. 115 grams
Sweet green pepper ½ cup 2 oz. 60 grams
Ground fennel seeds ½ tsp. ½ tsp. ½ tsp.
Salt To season To season To season
Ground black peppercorns To season To season To season
Dry red wine 6 tbsp. 3 fl. oz. 85 milliliters
Parsley To garnish To garnish To garnish

Method

Method of Preparation

  1. Clean and scale mullet and leave whole. Make gashes in sides.
  2. Finely slice onion.
  3. Blanch and remove tomato skins. Chop roughly.
  4. Very finely slice green pepper.
  5. Preheat oven to 350°F.
  6. Chop parsley.

Method of Cookery

  1. Melt buter in casserole dish.
  2. Add onion, then tomato, then green pepper.
  3. Season with salt, black pepper, and fennel seeds.
  4. Season the mullet, brush with melted clarified butter and lay on cooked vegetables.
  5. Add wine.
  6. Bake at 350°F. for 15-20 minutes, basting occasionally.
  7. Slit open belly a little and remove gut before serving. Coat fish with the wine-flavored vegetables and garnish with parsley.

Serving

I like to see these fish served whole (heads on). It may seem like a lot of fish but there are a lot of bones and a smaller fish is simply not worth the struggle. Plain Boiled Potatoes and peas, both buttered, and a very dry cold white wine go well.

© 1966 Graham Kerr. All rights reserved.