Philip Olivier mixes things up for his Come Dine With Me Celebrity Special guests with a sour cherry and pine nut stuffing with his pan-fried red mullet dish
Serves 4 Ingredients
1. Mix the parsley, garlic lemon zest, breadcrumbs and salt in a large bowl to make a gremolata. Set aside. Toast the pine nuts in a dry non-stick frying pan over a medium-low heat for 2-3 minutes, turning occasionally until golden. 2. Tip the pine nuts and cherries into a bowl and stir in 3 heaped tbsp of the gremolata and the lemon juice. Add a dash of pomegranate molasses and toss well together. 3. Preheat the oven to 180ºC/gas mark 4. Trim the fins and carefully slash the fish 3-4 times on each side with a sharp knife. Fill the fish with the parsley and cherry mixture. 4. Sift the flour onto a plate, pour the egg yolk onto a second plate and put the remaining gremolata on a third plate. 5. Heat 2 tbsp of the oil in a large non-stick frying pan. Coat the fish lightly in the flour, then egg and finally gremolata. Add to the pan and cook in batches for 2 minutes on each side until golden. 6. Transfer to a baking tray, drizzle with the remaining oil and bake in the centre of the oven for about 10 minutes or until the fish is cooked and the stuffing is hot. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
6 Comments
kim
2/14/2011 08:55:18 pm
Please can I have the chicken liver pate recipe? It looked delicious. Kind regards
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Sue
8/1/2011 01:03:55 am
Yes, me too please, so sad to find the chicken liver pate recipe isn't on the site?
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Dave H
8/1/2011 08:25:24 pm
Me to please, really want to try that chicken liver pate as well
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