Right then first you need your mullet I find that a 3-5lb fish is best and the only preparation it needs is gut and scale not forgetting to remove the 3 feet of spear found in most mullet.
Now for the kitchen part first step is to drag the CD case out of the car and insert some Stone Roses into the player in the kitchen, Pink Floyd, led zeppelin or even Guns+Roses will do fine.
Place your Mullet onto 2 pieces of foil and fill the cavity with a load of green stuff, i.e. fennel, basil, parsley and some fresh lemon chunks and a bit of salt and a twist of black pepper
Now then if your anything like me you will have tried to squeeze far to much into what is only a small hole so to aid the non spillage of said green stuff get yourself a fist size lump of butter and wedge it into the cavity to seal it up.
On the outside of the fish all that you need do is salt and pepper.
Wrap the lot up so it looks like a long Cornish pasty and into the oven it goes.
At this point I have found that for the first 5 minutes of the cook time its best to have the temperature of your oven on just short of nuclear melt down as it seems to get the juices flowing after that turn it down to around 150 for about 15 to 20 minutes depending on the size of your fish.
This 15 to 20 minutes cook time you can use wisely buy turning up your chosen music and drinking wine with maybe a little sing along depending on your wine intake.
When cooked eat straight away with whatever is left of your bottle of wine.
After I strongly recommend a sleep in the chair and hope that the fairies clean up the mess in the kitchen.
Enjoy
Paul
Now for the kitchen part first step is to drag the CD case out of the car and insert some Stone Roses into the player in the kitchen, Pink Floyd, led zeppelin or even Guns+Roses will do fine.
Place your Mullet onto 2 pieces of foil and fill the cavity with a load of green stuff, i.e. fennel, basil, parsley and some fresh lemon chunks and a bit of salt and a twist of black pepper
Now then if your anything like me you will have tried to squeeze far to much into what is only a small hole so to aid the non spillage of said green stuff get yourself a fist size lump of butter and wedge it into the cavity to seal it up.
On the outside of the fish all that you need do is salt and pepper.
Wrap the lot up so it looks like a long Cornish pasty and into the oven it goes.
At this point I have found that for the first 5 minutes of the cook time its best to have the temperature of your oven on just short of nuclear melt down as it seems to get the juices flowing after that turn it down to around 150 for about 15 to 20 minutes depending on the size of your fish.
This 15 to 20 minutes cook time you can use wisely buy turning up your chosen music and drinking wine with maybe a little sing along depending on your wine intake.
When cooked eat straight away with whatever is left of your bottle of wine.
After I strongly recommend a sleep in the chair and hope that the fairies clean up the mess in the kitchen.
Enjoy
Paul