502
Red mullet is one of the finest fish in the sea. It has white textured flesh with a delicate flavour, likened to shellfish in taste, which is likely due to its shellfish-rich diet. A vinaigrette, softened with the sweetness of tomatoes and gently warmed through, makes a delicious dressing for the fish.
Red mullet is sometimes called the sea woodcock because of its highly prized liver which is really delicious. When gutting the fish, remove and save the liver. Return it to the cavity and cook with the fish.
Ingredients
- 3 garlic cloves, thinly sliced
- 2 shallots, thinly sliced
- A handful of tarragon leaves
- 2 medium-sized red mullet (about 350g each), scaled and cleaned
- Plain flour for dusting
For the vinaigrette:
- 3 plum tomatoes, skinned, de-seeded and cut into small cubes
- 1 tbsp chopped fresh basil leaves 1 shallots, very finely chopped
- 80ml extra virgin olive oil 1 tbsp lemon juice
Instructions
- Heat plenty of oil in a deep heavy pan to 180°C. In batches, deep fry the garlic and shallots until golden, and then the tarragon leaves until crispy. Using a slotted spoon, transfer them to a tray lined with kitchen paper to absorb the oil.
- Dip the fish into the flour to coat and tap off any excess. Pan fry the fish in oil under medium heat for about 5 mins on each side until golden and crispy. Season with salt and pepper. (The fish may also be barbecued or grilled if preferred.)
- Mix all the ingredients of the vinaigrette in a saucepan. Heat very gently until warm but not hot. Season with salt and pepper. Pour it onto a large warm plate. Place the fish on top. Garnish with the crispy garlic, shallot and tarragon.
Did You Make This Recipe?
Please leave a comment below and let us know how it goes.
Tag us on Instagram at @coquendum, or share a photo with the hashtag #coquendum.
Tag us on Instagram at @coquendum, or share a photo with the hashtag #coquendum.