Mullet with fried cucumber, garlic and honey
6 servings
40 minutes
Lightly salted cucumbers are cut into strips and stewed with honey and garlic, after which they turn into a powerful side dish for fish.
1
Cut the mullet (fillet) into portion pieces weighing about 200 grams. Dice the tomato flesh without juice and seeds into small cubes. Cut the cucumbers into strips.
- Mullet: 1.2 kg
- Tomatoes: 300 g
- Lightly salted cucumbers: 300 g
2
Reduce white dry wine by half over medium heat, add chicken broth, and cook for 20 minutes or until about half of the original volume remains. Whisk in diced butter vigorously, season with salt and pepper, and stir in crushed tomatoes.
- Dry white wine: 100 ml
- Chicken broth: 200 ml
- Butter: 200 g
- Tomatoes: 300 g
- Salt: to taste
- Ground black pepper: to taste
3
Fry the mullet fillet for two minutes on each side in vegetable oil, seasoned with salt and pepper, then place it in an oven preheated to 160 degrees for about five minutes.
- Mullet: 1.2 kg
- Vegetable oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
4
In the leftover vegetable oil, mix with honey and finely chopped garlic, sauté the julienned cucumbers over low heat, and at the end add chopped dill and mix.
- Vegetable oil: 50 ml
- Honey: 1 teaspoon
- Garlic: 4 cloves
- Lightly salted cucumbers: 300 g
- Dill: 20 g
5
Serve the mullet with sauce and a cucumber garnish.
