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Apricot
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Cooking receipe to make spiced red mullet under category Aga Recipes. You may find some video clips related to this receipe below.
spiced red mullet
4 x 125g red mullet fillets scaled and small bones removed
salt and freshly ground black pepper
1 level tsp cumin seeds
5 tbsp olive oil
225g onion halved and cut into petals
2 garlic cloves crushed
250g couscous
50g raisins
150ml orange juice
flat leafed parsley to garnish
With a sharp knife slash the skin side of the red mullet filets two or three times. Season and press on the cumin seeds then set aside.
Heat 3 tbsp oil in a large frying pan and fry the onion on the boiling plate for 3 minutes or until brown and soft.
Add the garlic and fry for 1 minute then remove and set aside.
Meanwhile soak the couscous according to the packet instructions cover and place in the simmering oven.
Wipe out the pan and heat 2 tbsp oil.
Fry the fish for about 3 minutes on each side.
Remove and keep warm in the simmering oven.
Add the raisins and orange juice to the pan bring to the boil and bubble for 2 to 3 minutes or until lightly syrupy.
Fork the onion through the soaked couscous and season.
Serve the red mullet with the couscous and orange sauce garnished with parsley.
aga tip: pre soaking couscous allows it to cook more quickly. It is usually steamed for 20 to 25 minutes but this oven cooking method is far more suitable for the aga as it conserves heat. The couscous is also less likely to become lumpy. These sweet and spicy moroccan flavours complement the red mullet perfectly.
Serves 4
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