Saturday, 27 January 2007
Recipe: Triglie (Red Mullet) alla Maremmana
Ingredients: 800g Red Mullet, cleaned and gutted (generally, there are two sizes available at the fishmonger; I tend to go for the larger ones, as the bones are less fiddly, and they are easier to stuff. This means two fish per person, as opposed to three per person if you go for the smaller variety); 100g Prosciutto Crudo (supermarket plastic-packed is fine for this - no point in using better quality crudo in this kind of dish) ; 1 tablespoon Butter; 6 fl oz White Wine; 3 fl oz Olive Oil; juice of half a Lemon; 1 Garlic clove, minced; Breadcrumbs; Seasoning.
1. Mince the Prosciutto in a food processor, and divide it between the fish cavities, adding a small knob of Butter to each one.
2. Place the fish in a flat dish and pour over them a marinade made from Wine, Oil, Lemon Juice, Garlic and Seasoning. Leave to marinate for a couple of hours, turning occasionally.
3. Coat the fish in breadcrumbs, and bake 25 minutes in a pre-heated 180 degree C oven. Sprinkle 2 tablespoons of the marinade over the fish at the start of the process, and add the remainder of the marinade in the course of cooking, as the fish dries out.