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Name: Can I Have Time To Mullet Over?
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: ; cut into cubes; 4 tb Vegetable oil; 150 g Medium egg noodles; 1 Clove garlic; chopped; 1 tb olive oil; Salt and pepper; 1 Sweet red pepper; 50 ml Cream; 1 bn Spring onions; 1 Grey mullet; scaled and; 1 tb Chopped fresh dill; 1/2 Chicken stock cube; crumbled; 55 g Butter; 2 tb Chopped mixed fresh parsley; 3 tb White wine; 1 Thick slice bread; crusts; 1 bn E watercress; stalks removed

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INGREDIENTS

; cut into cubes
4 tb Vegetable oil
150 g Medium egg noodles
1 Clove garlic; chopped
1 tb olive oil
Salt and pepper
1 Sweet red pepper
50 ml Cream
1 bn Spring onions
1 Grey mullet; scaled and
1 tb Chopped fresh dill
1/2 Chicken stock cube; crumbled
55 g Butter
2 tb Chopped mixed fresh parsley
3 tb White wine
1 Thick slice bread; crusts
1 bn E watercress; stalks removed

Servings

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7. 1 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. 2 Heat 25g/1oz butter in a roasting pan until melted, add the stock cube, 150ml/ 1/4 pint hot water, garlic, chopped spring onions, chopped parsley and chives, add the fish and flatten out. 3 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. 4 Cut 4cm piece off the top of the pepper, remove the seeds and chop. Cut the remainder of the pepper in half lengthways, remove the seeds and blanch in a pan of boiling water for two minutes, then drain. 5 Place the blanched 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. 6 Heat the white wine in a 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. 7 Sieve the juices from the roasting pan into a pan and simmer rapidly until reduced by about half. Add the pureed watercress, whisk in the cream and 25g/1oz butter and warm through. Season. 8 Heat 3 tbsp vegetable oil in a frying pan. Add the bread cubes and cook until golden brown. Cut the remaining spring onions into 2cm pieces. Heat 1 tbsp vegetable oil in a wok. Add the chopped pepper and spring onion pieces and stir-fry for a couple of minutes. 9 Spoon half the stir-fried vegetables into the middle of the fish. Spoon the sauce around the fish, sprinkle over the chopped dill and add the fried bread cubes. 10 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. NOTES : Chef - Brian Turner Recipe by: Ready Steady Cook

NOTES

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Can I Have Time To Mullet Over?

; cut into cubes
4 tb Vegetable oil
150 g Medium egg noodles
1 Clove garlic; chopped
1 tb olive oil
 Salt and pepper
1 Sweet red pepper
50 ml Cream
1 bn Spring onions
1 Grey mullet; scaled and
1 tb Chopped fresh dill
1/2 Chicken stock cube; crumbled
55 g Butter
2 tb Chopped mixed fresh parsley
3 tb White wine
1 Thick slice bread; crusts
1 bn E watercress; stalks removed

Preheat oven to 220c/425f/Gas 7.    1 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.    2 Heat 25g/1oz butter in a roasting pan until melted, add the stock  cube, 150ml/ 1/4 pint hot water, garlic, chopped spring onions,  chopped parsley and chives, add the fish and flatten out.    3 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.    4 Cut 4cm piece off the top of the pepper, remove the seeds and chop.  Cut    the remainder of the pepper in half lengthways, remove the seeds and  blanch in a pan of boiling water for two minutes, then drain.    5 Place the blanched 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.    6 Heat the white wine in a 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.    7 Sieve the juices from the roasting pan into a pan and simmer rapidly  until reduced by about half. Add the pureed watercress, whisk in the  cream and 25g/1oz butter and warm through. Season.    8 Heat 3 tbsp vegetable oil in a frying pan. Add the bread cubes and  cook    until golden brown. Cut the remaining spring onions into 2cm pieces.  Heat 1 tbsp vegetable oil in a wok. Add the chopped pepper and spring  onion pieces and stir-fry for a couple of minutes.    9 Spoon half the stir-fried vegetables into the middle of the fish.  Spoon    the sauce around the fish, sprinkle over the chopped dill and add the  fried bread cubes.    10 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.        NOTES : Chef - Brian Turner    Recipe by: Ready Steady Cook

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Nutrition

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Serving Size: 1 Serving (287g)
Recipe Makes: 2 servings

Calories: 809
Calories from Fat: 516 (64%)

Amt Per Serving		% DV

	Total Fat 57.3g	76 %
	Saturated Fat 22.6g	113 %
	Monounsaturated Fat 23.6g
	Polyunsanturated Fat 8.2g
Cholesterol 156.6mg		48 %
Sodium 267.1mg		9 %
Potassium 528.8mg		14 %
Total Carbohydrate 62g		18 %
	Dietary Fiber 6.3g	25 %
	Sugars, other 55.7g
Protein 13.3g		19 %
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Calories per serving: 809

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