Mullet with Lemon-Orange Sauce
Main Dishes • European
Description
In Ancient Rome, food was preserved from spoilage with seawater. Later, water was replaced with wine, and eventually vinegar. An acidic environment is the basis of any marinade. Marinades are a great way to diversify the table in early spring. In this recipe, mullet can be substituted with salmon fillet, mackerel, or herring. Do not salt the fish before cooking: it loses juice and becomes tougher.
Ingredients
- Shallot 1 head
- Olive Oil 3 tablespoons
- Lemon 2 pieces
- Tarragon 1 stem
- Oranges 2 pieces
- Water 3 tablespoons
- Red mullet fillet 4 pieces
- Champagne Vinegar 3 tablespoons
- Wheat Flour to taste
- Capers 1 tablespoon
- Corn Salad 1 bunch
Step-by-Step Guide
Step 1
Combine chopped shallot and capers in a small saucepan, add vinegar and water.
Step 2
Place over low heat, reduce the liquid by one third, and set aside.
Step 3
In another saucepan, combine the juice of the oranges and lemons, add tarragon.
Step 4
Simmer over low heat until reduced by half and strain through a sieve into the saucepan with shallots and capers.
Step 5
Lightly coat the fish in flour and season with salt.
Step 6
Heat 1 tablespoon of oil in a skillet and fry the fillets skin-side down until crispy.
Step 7
Turn off the heat, flip the fillets, and let them sit in the skillet for a few minutes.
Step 8
Place the fish on a plate and drizzle with sauce.
Step 9
Serve with salad leaves.
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