bidkev
19-03-2006, 04:56 PM
Further to the Rollmop and Pine River Mullet threads.
Simply run the knife along the length of the mullet taking off a full fillet with no regard for the bones.
Lay the fillets in a dish with a slice of pickled cucumber on top of each before laying another layer of mullet (the cucumber prevents the fillets sticking together when pickling). Top off with more sliced pickled cucumber.
In a pan, place sufficient white vinegar (I used Coles smart buy cheapo) to cover mullet along with a teaspoon of peppercorns, 2tsp of sugar (more if you like your pickles sweet), enough sliced onion for your requirement, and a teasoon of Season-All. Bring to the boil and simmer for 5 mins, then pour over mullet and allow to cool. When cooled refrigerate for 3 days.
The method I used saves the hassle of rolling and pinning and to be truthful, without salting the mullet for a few days, I don't think they'd hold together as the pickling softens the flesh and skin somewhat. (The deckie is a Health promoter so heavily salted dishes are out.)
There was a slight presence of aspic (which can be seen in the photo) which I think was produced by the giant herring that I also pickled in the same dish. Considering that the herring is considered as useless for normal cullinary purposes it came up quite satisfactory.
The bones were still to be seen in the flesh, but do not be put off by this as the vinegar had softened them enough to be indistinguishable from the flesh.
All of us (except Ross and Bev, who generously declined so that we could have more for ourselves ;) ), considered the dish to be nicer than the jarred rollmops)
Next time I will try it with cider vinegar.
kev
Kind words can be short and easy to speak, but their echoes are truly endless.
Simply run the knife along the length of the mullet taking off a full fillet with no regard for the bones.
Lay the fillets in a dish with a slice of pickled cucumber on top of each before laying another layer of mullet (the cucumber prevents the fillets sticking together when pickling). Top off with more sliced pickled cucumber.
In a pan, place sufficient white vinegar (I used Coles smart buy cheapo) to cover mullet along with a teaspoon of peppercorns, 2tsp of sugar (more if you like your pickles sweet), enough sliced onion for your requirement, and a teasoon of Season-All. Bring to the boil and simmer for 5 mins, then pour over mullet and allow to cool. When cooled refrigerate for 3 days.
The method I used saves the hassle of rolling and pinning and to be truthful, without salting the mullet for a few days, I don't think they'd hold together as the pickling softens the flesh and skin somewhat. (The deckie is a Health promoter so heavily salted dishes are out.)
There was a slight presence of aspic (which can be seen in the photo) which I think was produced by the giant herring that I also pickled in the same dish. Considering that the herring is considered as useless for normal cullinary purposes it came up quite satisfactory.
The bones were still to be seen in the flesh, but do not be put off by this as the vinegar had softened them enough to be indistinguishable from the flesh.
All of us (except Ross and Bev, who generously declined so that we could have more for ourselves ;) ), considered the dish to be nicer than the jarred rollmops)
Next time I will try it with cider vinegar.
kev
Kind words can be short and easy to speak, but their echoes are truly endless.