Red Mullets with Fine Herbs is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of red mullet braised in white wine with Harvey's sauce and anchovy essence that's served with the pan juices thickened with butter and flavoured with lemon juice, parsley, shallot and nutmeg. The full recipe is presented here and I hope you enjoy this classic British version of: Red Mullets with Fine Herbs.
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This is a classic recipe for a Victorian version of Red Mullets with Fine Herbs that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 254.—Red Mullets with Fine Herbs
Place the mullets in a saucepan with an ounce of butter, a little Harvey, anchovy, and a glass of wine ; bake them in the oven, or else covered up over a slow fire; and when done, remove the fish on to their dish ; add to their liquor some finely chopped truffle, mushrooms, parsley, a little shalot, nutmeg, and the juice of half a lemon, and a little flour ; stir these together over the fire for a few minutes; pour the sauce over the mullets, and serve quite hot.
Modern Redaction
Ingredients:
2 red mullet
30g butter
1 tbsp Harvey's sauce
2 tsp anchovy essence
140ml white wine
60g mushrooms, finely chopped
1 tbsp parsley, finely chopped
1 shallot, finely chopped
freshly-grated nutmeg, to taste
juice of 1/2 lemon
2 tsp plain flour
Method:
Clean and scale the mullets. Melt the butter in the base of a shallow baking dish, add the mullets then pour over the Harvey's sauce, anchovy essence and white wine. Secure a tight-fitting lid, transfer to an oven pre-heated to 180°C and bake for about 25 minutes, or until the fish are done through and their flesh flakes easily with a fork.
Transfer the fish to a plate to keep warm then add the mushrooms, parsley, shallot and nutmeg to the pan juices. Bring to a simmer then whisk together the flour and lemon juice. Stir this into the pan juices, and cook for a few minutes, or until the sauce has thickened. Pour over the mullets and serve.
