Coorong Mullet on Rye
Defrost the Ferguson Australia Coorong Mullet as per instructions on packaging.
Pre-heat oven to 160*C. Remove Coorong Mullet from packet and pat dry with paper towel.
Lay Coorong Mullet skin side down in baking dish, sprinkle over salt, sugar, lemon & chilli flakes. Pour olive oil. Place in oven for 10mins until flesh turns white and creamy in appearance. Allow to rest for 10mins in pan.
Slice your rye bread and lightly toast. Spread with a little whole egg mayo, then place Coorong Mullet on top. Season with a little extra sea salt and grate a small amount of lemon rind over each piece.
Serve with lemon on the side.
(Dietary specifications: For gluten free option substitute bread for gluten free bread. For Lactose Free option substitute mayonnaise for lactose free mayonnaise)
*Recipe by Dinah Crowe
Stirring the Pot