RED MULLET SALAD WITH VEGETABLES Recipe

Name: RED MULLET SALAD WITH VEGETABLES
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 beefsteak tomatoes; Olive oil, for sauteing; 2 garlic cloves , chopped; Thyme; Bay leaf; Salt and pepper; 6 cups shellfish stock or chicken stock; 20 baby fennel bulbs; 20 pink radishes; 1 3/4 ounces capers; 1 -ounce anchovies; 3 1/2 ounces black olives; 1 garlic clove, chopped; 3 1/3 tablespoons olive oil; 10 red mullets, 9 ounces each; Salt and pepper; Lettuce bundle, for each serving; 2 teaspoons lemon dressing, for each bundle; 1 black radish, sliced, for each serving

Servings: persons

3 beefsteak tomatoes
Olive oil, for sauteing
2 garlic cloves , chopped
Thyme
Bay leaf
Salt and pepper
6 cups shellfish stock or chicken stock
20 baby fennel bulbs
20 pink radishes
1 3/4 ounces capers
1 -ounce anchovies
3 1/2 ounces black olives
1 garlic clove, chopped
3 1/3 tablespoons olive oil
10 red mullets, 9 ounces each
Salt and pepper
Lettuce bundle, for each serving
2 teaspoons lemon dressing, for each bundle
1 black radish, sliced, for each serving

1
Prepare each red mullet in 2 fillets.
2
Peel the tomatoes, cut in quarters, and remove seeds.
3
Heat olive oil in a saucepan and add the tomatoes, garlic, thyme, bay leaf and salt and pepper.
4
Add 6 cups shellfish stock or chicken stock.
5
Simmer until reduced to a light sauce consistency.
6
Remove from the heat and cool to room temperature.
7
Slice the fennel on slicing machine and keep in iced water along with the pink radishes.
8
Prepare the tapenade: blend together all tapenade ingredients.
9
Sprinkle the red mullet fillets with salt and pepper.
10
In enough olive oil to coat the pan, fry the red mullet fillets, skin side, turn over and fry until just cooked through.
11
Plating: Make bundles of lettuce, sprinkle with lemon dressing and surround with thin slices of black radish on one side of the plate.
12
Place fish fillets in the center and top with tapenade.
13
Garnish with fennel slices, pink radishes and the shellfish sauce around.

830

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 beefsteak tomatoes, Olive oil, for sauteing, 2 garlic cloves , chopped, Thyme, and more.

Yes, RED MULLET SALAD WITH VEGETABLES falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

RED MULLET SALAD WITH VEGETABLES

How did you like this recipe?

Frequently Asked Questions