Red mullet in roast fennel gravy from Take One Fish: The New School of Scale-to-Tail Cooking and Eating (page 88) by Josh Niland

  • verjuice
  • white wine
  • grapeseed oil
  • whole red mullet
  • butter
  • Chardonnay vinegar
  • bulb fennel
  • sea salt flakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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