Mullet with lemon-orange sauce
6 servings
30 minutes
In Ancient Rome, food was protected from spoilage with sea water. Then water was replaced with wine, later - with vinegar. An acidic environment is the basis of any marinade. And the marinades themselves are a great way to diversify the table in early spring . In this recipe, mullet can be replaced with salmon fillet, horse mackerel or herring. Do not salt the fish before cooking: it loses juice and becomes tougher.
1
Mix chopped shallots and capers in a small pot, add vinegar and water.
- Shallot: 1 head
- Capers: 1 tablespoon
- White wine vinegar: 3 tablespoons
- Water: 3 tablespoons
2
Cook on low heat, reduce the liquid by one third, and set aside.
3
In another pot, mix the juice of oranges and lemons, and add tarragon.
- Oranges: 2 pieces
- Lemon: 2 pieces
- Tarragon: 1 stem
4
Simmer until reduced by half and strain through a sieve into a pot with shallots and capers.
- Shallot: 1 head
- Capers: 1 tablespoon
5
Lightly coat the fish in flour and season with salt.
- Wheat flour: to taste
- Mullet fillet, skin-on: 4 pieces
6
Heat 1 tablespoon of oil in a pan and fry the fillet skin-side down until crispy.
- Olive oil: 3 tablespoons
- Mullet fillet, skin-on: 4 pieces
7
Turn off the heat, flip the fillet, and leave it in the pan for a few minutes.
8
Place the fish on a plate and drizzle with sauce.
- Mullet fillet, skin-on: 4 pieces
- Oranges: 2 pieces
- Lemon: 2 pieces
- Tarragon: 1 stem
9
Serve with lettuce leaves.
- Green salad leaves: 1 bunch
