Baked Red Mullet In Corsican Style Recipes

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RED MULLET BAKED IN GRAPE (VINE) LEAVES



Red Mullet Baked in Grape (Vine) Leaves image

_Barbounia tilihta se klimatofila_

Provided by Vefa Alexiadou

Yield Serves 4

Number Of Ingredients 8

4 red mullet or snapper, 2 1/4 lb (1 kg) total weight, scaled and cleaned
salt and pepper
1/2 cup (120 ml / 4 fl oz) olive oil, plus extra for brushing
5 garlic cloves, finely chopped
1/2 cup (25 g / 1 oz) finely chopped fresh parsley
5 oz (150 g) grape (vine) leaves, blanched
4 tablespoons freshly squeezed lemon juice
1 lemon, thinly sliced

Steps:

  • Rinse the fish under cold running water and pat dry with paper towels. Season with salt and pepper, brush with a little oil, and chill in the refrigerator for 30 minutes. Preheat the oven to 350°F (180°C/Gas Mark 4) and brush an ovenproof dish with oil. Combine the garlic and parsley in a bowl, season with salt and pepper, and divide the mixture among the cavities of the fish. Wrap each fish in 1 or 2 grape leaves, depending on its size, leaving the heads and tails uncovered. Put the fish into the prepared dish, pour the oil and lemon juice over them, and place a slice of lemon on each. Bake for about 20 minutes, or until the fish flakes easily, and serve immediately.

BAKED RED MULLET IN CORSICAN STYLE



Baked Red Mullet in Corsican Style image

Mediterranean fish recipes are simple, using typical ingredients and bring out some of the most wonderful flavours. Using fully ripe tomatoes, olive oil and anchovis give this Corsican recipe for Rougets (red mullet) its typical flavour. The preparation is very easy, but the outcome is fantastic, fish full of flavours, bringing back memories of summer.

Provided by Thorsten

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

2 (1/2-2/3 lb) red mullet, gut and scales removed
2 tomatoes (should make about 1/2 pound)
1 garlic clove
1 tablespoon olive oil
1 tablespoon butter
2 anchovy fillets
1 tablespoon parsley, chopped
2 -4 tablespoons breadcrumbs, freshly grated
salt and pepper

Steps:

  • Preheat oven (425 F, 220 C).
  • Dice the tomatoes and put into small bowl and add parsley. Salt slightly and add some pepper too. Set aside.
  • Clean the fish and pat dry with paper towels. Salt and pepper to taste.
  • Put olive oil into oven proofed dish. Add finely chopped anchovis fillets and sliced garlic.
  • Cook in the oven for about 5 minutes. Then take it out of the oven.
  • Add the tomatoes and mix. Put red mullets on top. Sprinkle with breadcrumbs. Arrange butter in small pieces on breadcrumbs.
  • Put in the oven and bake for about 15 minutes or until fish is done. Fish is done, when it flakes easily or when dorsal fin can easily be removed.
  • Serve hot and enjoy.
  • NOTE: You should use Red Mullet (whole fish for this recipe.

Nutrition Facts : Calories 465.4, Fat 22.5, SaturatedFat 7.4, Cholesterol 129.8, Sodium 446.4, Carbohydrate 15.7, Fiber 2.2, Sugar 4.2, Protein 48.2

CORSICAN BEEF STEW WITH MACARONI



Corsican Beef Stew With Macaroni image

Make and share this Corsican Beef Stew With Macaroni recipe from Food.com.

Provided by bdm59

Categories     Stew

Time 4h45m

Yield 4 serving(s)

Number Of Ingredients 14

1 ounce dried mushroom (I use fresh)
6 garlic cloves
2 lbs stewing beef, 2-inch cubes
4 ounces bacon, cut into strips
3 tablespoons olive oil
2 onions, sliced
1 1/4 cups dry white wine
2 tablespoons passata (tomato sauce)
1 pinch ground cinnamon
1 sprig rosemary
1 bay leaf
2 cups large macaroni
2/3 cup freshly grated parmesan cheese
salt & ground black pepper

Steps:

  • Cook bacon in pan and put aside. Brown beef and then transfer to plate. Add sliced onions to pan & cook until browned, add garlic and beef to onions.
  • Stir in the white wine, passata, cinnamon, rosemary and bay leaf and season with salt and pepper. Cook gently for 30 minute stirring often. Add enough water to cover along with mushroom broth or liquid if available. Bring to boil, cover and simmer very gently for 3 hours until meat is very tender. Add mushrooms during cooking.
  • Cook macaroni. Serve macaroni with meat and gravy and cheese.

Nutrition Facts : Calories 1170.1, Fat 72.2, SaturatedFat 26.4, Cholesterol 185.9, Sodium 658.5, Carbohydrate 55.1, Fiber 3.5, Sugar 6.1, Protein 59.6

ROAST RED MULLET WITH TARRAGON & PANCETTA



Roast red mullet with tarragon & pancetta image

This white, flaky-textured fish has an exquisite taste that takes well to robust Mediterranean flavours and herbs

Provided by CJ Jackson

Categories     Lunch, Main course, Supper

Time 35m

Number Of Ingredients 7

x red mullet , scaled and gutted or 8 x 100g/4oz red mullet fillets
small bunch tarragon , leaves roughly chopped
3 tbsp olive oil
1 garlic clove , crushed
100g diced pancetta or smoked bacon
1 red onion , thinly sliced
2 tbsp balsamic vinegar

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Slash the red mullet through the flesh to the bone 3-4 times on each side. Mix the chopped tarragon with 2 tbsp of the oil and the garlic, season lightly, then brush over the fish, taking care to push some of the tarragon into the slashes of the fish. Marinate for 10 mins.
  • Put the pancetta and red onion into a large roasting tin, drizzle with remaining oil and cook in the oven for 5-7 mins or until beginning to soften. Arrange the fish on top and drizzle with the vinegar. Roast in the oven for 12-15 mins or until the fish is cooked; the eye will be white and the flesh will flake when prodded.

Nutrition Facts : Calories 279 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 1.5 milligram of sodium

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