Red Mullet poached in wine: Favorite of the Queen Mother
Prep time
Cook time
Total time
Recipe type: Entree
  • 2 red mullet each weighing about ¾ lb
  • Lemon
  • Salt
  • Flour
  • 2 oz butter
  • 1 gill white wine
  • Pinch cinnamon
  1. Leave the heads on the fish
  2. Rinse and rub the fish inside with lemon and salt
  3. Melt the butter in a fireproof dish, dip the fish in the butter, then the flour then the butter again
  4. Pour half the wine over the mullet in a baking dish and sprinkle with little cinnamon
  5. Place in a hot oven and after five minutes add the rest of the wine and cook for a further ten minutes
Recipe by JAQUO Lifestyle Magazine at