Red Mullet is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of red mullet baked in a paper parcel and served with a sauce made from the fish juices, thickening, anchovy sauce and sherry. The full recipe is presented here and I hope you enjoy this classic British version of: Red Mullet.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
285. INGREDIENTS.—Oiled paper, thickening of butter and flour, 1/2 teaspoonful of anchovy sauce, 1 glass of sherry; cayenne and salt to taste.
Mode.—Clean the fish, take out the gills, but leave the inside, fold in oiled paper, and bake them gently. When done, take the liquor that flows from the fish, add a thickening of butter kneaded with flour; put in the other ingredients, and let it boil for 2 minutes. Serve the sauce in a tureen, and the fish, either with or without the paper cases.
Time.—About 25 minutes.
Average cost, 1s. each.
Seasonable at any time, but more plentiful in summer.
Note.—Red mullet may be broiled, and should be folded in oiled paper, the same as in the preceding recipe, and seasoned with pepper and salt. They may be served without sauce; but if any is required, use melted butter, Italian or anchovy sauce. They should never be plain boiled.
Modern Redaction
Ingredients:
1 red mullet
1 tbsp flour mixed to a paste with 1 tbsp butter
baking parchment, oiled
1/2 tsp Anchovy Sauce
150ml dry sherry
salt and cayenne pepper, to taste
Method:
Clean and scale the fish then remove the gills. Grease a sheet of baking parchment then fold the fish inside, place on a baking tray and transfer to an oven pre-heated to 180°C. Bake for about 30 minutes, or until done (when the flesh flakes easily with a fork).
When ready, pour the liquid from the fish into a pan (set the fish aside to keep warm) then add the flour and butter mix a little at a time, whisking to combine, then stir in the sherry, anchovy sauce and seasonings. Bring to a boil and cook for 2 minutes.
Serve the fish in its paper parcel accompanied by the sauce.
