Recipe - Pan-Fried Medallions Of Venison With Cherries And Wild Mush

2 Red mullet; boned and scaled
1 Dsp olive oil
30 g Butter
1 Dsp lemon juice
1 pn Salt

SAUCE
1 Dsp olive oil
1 Spring onion; finely chopped
55 g Green grapes
55 g Black grapes
1 teaspoon White wine or balsamic
vinegar
1 Dsp honey or 30g demerara
sugar
1 Dsp parsley; finely chopped

Clean and scale the fish, then pat dry. Fry in the hot oil and butter for 2
minutes on either side. Sprinkle a little lemon juice over the top, then
season with salt and keep warm.

To make the sauce, heat the oil and fry the spring onions until just
opaque. Add the grapes, white wine or vinegar, honey and parsley. Bring to
a boil then serve straight away poured over the mullet. Be careful not to
overcook this sauce or the colour of the grapes will be spoiled.

Carlton Food Network http://www.cfn.co.uk/

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