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Grey Mullet Cooked in Lemon
and Red Wine

If you can find it when it is in season (June to August), Cornish grey mullet is a real delicacy. Otherwise use trout. Cox's apples give a distinctive flavour but another English eating apple could be substituted. Clotted cream instead of double cream would add a real touch of luxury.

INGREDIENTS: Butter - 15g (* oz), Cox's apples - 450 g (1 lb) peeled, cored and sliced, Spring onions - 6 sliced, Lemon - 1 zest and juice, Garlic cloves - 1-2 crushed, Grey mullets - 4 each weighing about 275 g (10 oz), cleaned, Lemons - 2 sliced, Dry red wine - 300 ml (* pint), Double cream - 4 tbsp.

COOKING: 1. Pre-heat oven to 180C / 350F / Gas 4.
2. To make the stuffing, melt butter in a medium saucepan and lightly fry the apples, spring onions, lemon zest, 2 tbsp of the lemon juice and garlic.
3. Make 3 slashes across both sides of each grey mullet and insert the lemon slices. Sprinkle the cavity of each fish with the remaining lemon juice and fill with the stuffing. Put into a large ovenproof dish.
4. Pour the red wine over and bake for 20-30 minutes, until the fish is tender.
5. Remove fish from the dish and place on a warmed serving dish. Keep hot.
6. Pour the cooking liquid into a small saucepan, stir in the cream and reheat gently. Serve poured over the fish.