Roast Grey Mullet with Fennel and Lemon
Rare Recipe from The Stackpole Inn, Pembroke
The Stackpole Inn is famous for its food which has earnt it a place in top guides as well as a recent ‘Best Eating Our Experience in Pembrokeshire’ award. Visitors can enjoy dishes such as home-cured Teifi sewin, local sausages with caramelised apple and the pub’s renowned Eton Mess.
Roast Grey Mullet with Fennel and Lemon (serves 4 people)
INGREDIENTS
- 4 500-700g grey mullet - hopefully very fresh with bright eyes, gutted, scaled, trimmed and washed, head on or off as you prefer
- 4 large heads of fennel with a few green herby bits on if possible
- 4 teaspoons fennel seeds
- 3 lemons
- Chopped chives
- About ½ a pack of butter
- A splash of olive oil
- Boiled new potatoes
- An interesting green salad
METHOD
- Preheat the oven to 220°C.
- Slice the fennel as thinly as possible, try using a Japanese mandolin if you have one or if not a sharp knife.
- Make some diagonal cuts on each side of the fish, and if you have them put the herby bits from the fennel in the cavity of the fish, along with a couple slices of lemon. Season the fish with salt and pepper.
- Put the fennel on a tray (you may need two trays) first season with salt, pepper and the fennel seeds then dot with butter.
- Put the fish on top, give it all a splash of oil and dot a little butter on the fish, add about 200ml of water to the tray and roast in the oven for 20 - 30 minutes until the fish lifts easily from the bone when tested with a small knife.
- Sprinkle with chopped chives and serve with the new potatoes, green salad and lemon.
