Marinated Red Mullet
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 453 kcal | (22 %) | ||
| Protein | 47.1 g | (48 %) | ||
| Fat | 24.8 g | (21 %) | ||
| Carbohydrates | 7.9 g | (5 %) |
Ingredients
- Ingredients
- 1 kilogram small, kitchen-ready Red mullet fillets
- 4 Tbsps Pastry flour
- Salt and freshly ground pepper
- 9 Tbsps olive oil
- 4 garlic cloves
- 50 grams Currants
- 1 Tbsp rosemary
- 1 tsp peppercorns
- 300 milliliters Red wine vinegar
- white bread
Preparation steps
Rinse the fish inside and outside under cold running water. Pat dry with paper towels.
Season the flour with salt and pepper. Heat half the oil in a pan, cover the fish in flour and fry on both sides in the oil. Remove from the pan and drain on paper towels. Allow to cool.
Peel and finely chop the garlic. Heat the remaining oil in a clean pan and swirl the currants, garlic, rosemary and peppercorns in it until the currants burst. Pour in the vinegar, bring to a boil and simmer over low heat until the garlic has softened.
Place the fish in the marinade and remove the pan from the heat immediately. Let it cool down. Put the fish and marinade in a sealable container and ensure the fish is completely covered with marinade. Refrigerate for at least 2 days.
Before serving, take the fish from the refrigerator and bring to room temperature. Take the red mullet from the marinade and let the excess drip off. Serve with the white bread.
