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Can I have time to mullet over? (mul-gerecht)

1 bosje lente-uitjes

1 schoongemaakte grijze mul

55 g boter

1/2 verkruimeld kipbouillonblokje

1 teen knoflook

1 lepel peterselie

1 lepel bieslook

1 paprika

1 lepel olijfolie

150 g eiernoedels

3 lepels witte wijn

1 bosje waterkers zonder wortels

50 ml room

4 lepels olie

1 dik sneetje brood in dobbeltjes

1 lepel dille


  • Omschrijving recept: Visgerechten
  • Aantal Porties: 2
  • Bron: Ready Steady Cook


Preheat the oven to 220.

Finely chop half the spring onions. Cut along each side of the backbone of the mullet down to the tail. Snip through the end of the backbone at the tail end with some scissors and remove the backbone.

Heat 25 h butter in a roasting pan until melted, add the stock cube, 150 ml hot water, garlic, chopped spring onions, chopped parsley and chives, add the fish and flatten out.

Add the mullet backbone to the pan. Transfer to the oven and cook for about 8-10 minutes, or until the fish is cooked through.

Cut 4 cm piece off the top of the pepper, remove the seeds and chop. Cut the remainder of the pepper in half lengthwise, remove the seeds and blanch in a pan of boiling water for 2 minutes, then drain.

Place the blanches pepper in a shallow dish, drizzle over the olive oil and cook in the oven for about 10 minutes, or until tender. Cook the noodles according to the packet, drain.

Heat the white wine in an pan, chop the watercress leaves and add to the pan. Cook briefly until wilted. Blitz in a mini food processor until smooth. Carefully put the fish onto a warm plate.

Sieve the juices from the roasting pan and simmer rapidly until reduces by about half. Add the pureed watercress, whisk in the cream and 25 g butter and warm through. Season.

Heat 3 tbsp vegetable oil in a frying pan. Add the bread cubes and cook until golden brown. Cut the remaining spring onions into 2 cm pieces. Heat 2 tbsp vegetable oil in a wok. Add the chopped pepper and spring onion and stir-fry for a couple of minutes.

Spoon half the stir-fries vegetables into the middle of the fish, spoon the sauce around the fish, sprinkle over the chopped dill and add the fried bread cubes.

Add the drained noodles to the remaining vegetables in the wok and toss. Pile the noodles onto a plate and sit the roasted pepper on top.