Bocca: Cookbook by Jacob Kenedy

Author:Jacob Kenedy [Kenedy, Jacob]
Language: eng
Format: azw3
ISBN: 9781408807538
Publisher: Bloomsbury Publishing
Published: 2017-09-28T04:00:00+00:00

Grilled Sausages with Polenta and/or Treviso

RED MULLET WITH LEMON VENETO

Red mullet is a beautiful, bottom-dwelling fish. Despite the slightly irritating bones, it has to be one of the finest fish in existence, with delicate flesh and ruby skin that has a distinctive taste of grilled prawns when fried. Look for bright pink fish with flashes of yellow. As the flavour is so subtle, they must be dry-scaled (i.e. not under running water) or the taste will leach out and end up down the drain.

Serves 4 as a starter, 2 as a main

4 small (150g) or 2 large (250–300g) red mullets (smaller = nicer)

4 bay leaves

1 tablespoon plain flour

75g butter

A wedge of lemon

100ml white wine

Season the fish with salt and pepper, stuff a bay leaf or two in the belly and flour them very lightly. Fry them briefly (choose a pan that can go in the oven) over a high heat in the butter – a minute or two on each side, just to colour the skin – and fry the wedge of lemon with them. Add the wine, shake the pan for a moment or two to bring the sauce together as the alcohol starts to boil away, then put the pan in a preheated, very hot oven (on maximum) for just a minute or two for small fish, 6–7 minutes for large ones, until done.

They are now ready to serve with their delicate sauce. Traditionally, this is thickened with egg yolks before the fish go in the oven, but I prefer it without – light and delicate, like the queen of fishes it accompanies.

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