Fish and Seafood Recipes - Bacon-stuffed Grey Mullet

Ingredients                 

• 4 grey mullet, cleaned and scaled

• 8 rashers (slices) smoked streaky bacon, rinded and finely chopped or minced (ground)

• 15 ml/1 tbsp chopped sage

• 50 g/2 oz/1/2 cup cooked long-grain rice

• Salt and freshly ground black pepper

• 50 g/2 oz/1/4 cup butter

• 150 ml/2/3 cup dry white wine

• 120 ml/4 fl/1/2 cup single (light) cream

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Method:

1. Wipe the fish inside and out with kitchen paper. Make several slashes on each side of the fish.

2. Mix the bacon and sage together. Use half to spread in the slits. Mix the remainder with the rice and season well with salt and pepper.

3. Pack into the body cavities of the fish and lay them in a baking dish, well greased with the butter. Pour over the wine.

4. Cover with foil and bake at 200°C/400°F/gas mark 6 for 15 minutes. Remove the foil and bake for a further 15 minutes.

5. Pour over the cream and cook for a further 5 minutes. Serve straight away.