The red mullet, meanwhile, had be sprinkled with salt and pepper and dusted with flour. The fish was added to the pan and allowed to fry for about 5 minuets (skin side down), then it was flipped. By this time the onions and other ingredients were starting to caramelise. A dash of red wine and some small chopped tomatoes were added and allowed to reduce. Three or four minutes later the fish was ready and tasted absolutely superb.
The Gorse Fox will take a Michelin