Red mullet in fine company
If our fishmonger has beautiful, fresh, firm red mullets from the Mediterranean, with a clear view and hard scales, then without a second I reach for a twitch and suddenly change the menu card. And if your fishmonger will defrost, fillet and even burr you with some good will and patience, please be very nice and nice to him and also loyal, because then most of the work is already done! The rest is a breeze.
I like to do it Red mullet with paprika coulis, First of all, use a pair of tweezers to burr off the fish fillets and check that they have completely defecated. If not, with the kitchen knife against the stroke lightly over the skin of the red mullet, so skip the last scales: The quality is measured by their freshness and firmness and the perfect removal and debarking!
First the paprika sauce: Wash a bell pepper, cut it, remove all grains and cut out the green stalk. It does not need to be peeled, but minced, that can be done with the lightning hacker. Then I wash three beautiful ripe tomatoes, cut them in half, cut out the stem and crush them with the lightning hacker as well. A small onion is finely cut by hand. Now I heat three tablespoons of olive oil in a casserole. Turn the onion into glassy. Add paprika, tomatoes, a bay leaf, a garlic clove (halved, sterilized) and simmer. If the tomatoes do not provide enough juice, add some water.
Meanwhile, I take two or three anchovy fillets (salted) out of the glass and mix them with 15 grams of butter in a mortar into a paste. The paprika sauce simmer for fifteen minutes and gets a consistency like a light fruit puree. I beat 50 milliliters of olive oil under it - with the hand blender or whisk. Finally, I stir the anchovy butter teaspoonful, completely to taste. If you like it a bit spicier, just add more. Season with allspice and salt if necessary. Let the sauce rest for five to ten minutes and then pass through a hair sieve.
Heat three tablespoons of olive oil well in a non-stick pan and place the red-barb fillets in the pan with the skin side down. Salt lightly. If they buckle up because of the heat, press down with the roast turner. So they become pretty crispy on the skin side. That looks great and is just delicious! After about one and a half to two minutes turn. If they are fried, turn them over and just roast for half an minute.
Season red mullet with sea salt and pepper from the mill and quickly put it on the preheated plates. Heat the sauce and decorate it on the plates. As vegetables fit fried fennel pieces. Or zucchini, which are cooked in thin slices with a little salt, a touch of olive oil and some thyme in the 200 degree hot oven. Voilà - enjoy it!
