Main courses/ Spring

Pan-fried red mullet with a lemon vegetable stew

Pan-fried red mullet with a lemon vegetable stew

Serves: 4
Preparation: 30 minutes (Cooking Fish: 2 minutes)

Ingredients

  • 4 fillets of red mullet, scaled and boned
  • 1 tbsp olive oil
  • 40 g onions
  • 40 g carrots
  • 40 g celery stalks
  • 40 g fennel
  • 80 g chilled butter
  • 10 tbsp water
  • 1 garlic clove, quartered
  • Juice of half a lemon
  • 10 g tarragon leaves, finely chopped
  • 1 sprig lemon thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper

Instructions

1

In a saucepan, place 60 g of butter, cut into small pieces, and the finely chopped onions, carrots, celery and fennel.

2

Soften for 8 minutes.

3

Add the bay leaves, lemon thyme sprig, garlic, water, salt and pepper.

4

Partially cover and simmer over a low heat for 20 minutes.

5

Remove the bay leaves, thyme and garlic.

6

Add the lemon juice, tarragon and 20 g of butter.

7

Stir with a spatula.

8

Season with freshly ground black pepper.

9

Set aside.

10

Season the fillets with salt and pepper and fry them in hot oil, first on the skin side and then quickly on the white side.

11

Serve the fish on warmed plates, topped with the warm vegetable stew.

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