In a soup, raw or with tomato to season a pasta: all the ways to taste mullets
Red mullet is one of the most tasty rock fish. With its fine white meat, it is perfect for preparing puffs or soups, but also lends itself to being fried or grilled. It is rich in omega 3 fats and minerals like phosphorus and iron. It is a very delicate fish and must be handled with care so that it does not come apart during cooking. Here are ten inviting proposals to bring them to the table.
Stewed with Tuscan bread croutons
The white flesh of the red mullet has an extremely particular taste, which goes very well with the tomato. For this dish brown three cloves of garlic in a drizzle of extra virgin olive oil, add fresh tomatoes and cook for ten minutes. Add some capers and a handful of oregano and place the cleaned mullet fillets on the sauce. Cook for another ten minutes. Serve the mullet fillets with tomatoes on Tuscan bread crumbs rubbed with a clove of garlic and a drizzle of raw oil.
Spaghetti alla chitarra with mullet sauce
Fry the garlic in a little oil, add the cleaned mullet fillets, the chilli pepper, a glass of dry white wine and cook for a few minutes. Then add the tomatoes cut in half, add salt and pepper and cook for five minutes. Separately boil the spaghetti on the guitar in plenty of salted water and when cooked together with the red mullet sauce. Sprinkle with chopped parsley and serve.
Surmullets at Livornese
A typical Tuscan dish. Clean and wash the mullets, dry them with some absorbent paper and then coat them with flour. Fry them in a pot with plenty of olive oil and when they are ready put them aside. In another saucepan, brown a clove of garlic, add the tomato sauce and cook over a low heat for ten minutes. Then add the mullets being careful not to move them too much not to break them. Cook for 15 minutes, season with salt, pepper and finely chopped parsley. Serve hot.
With fresh pasta and pistachio pesto
Clean the mullet and with the bones, a carrot, celery, an onion, salt and pepper to make a comic. In a pan with a little oil brown the red mullet fillets, add the fish stock and cook for two minutes. Add the fresh pasta boiled al dente, put again the cartoon and let the excess liquid evaporate until the pasta is cooked. Meanwhile prepare a pesto with peeled and not roasted pistachios, basil leaves and extra virgin olive oil. Serve the pasta seasoned with pistachio pesto
With broccoli cream
A delicate and refined second. Sauté the red mullet fillets in a little oil with a clove of garlic, taking care not to turn them so as not to break them. Put them aside when they are ready. In another pot, toast in a little oil crumbled taralli, chopped black olives, basil and crushed pine nuts. In the meantime, prepare a cream by blending previously boiled and salted broccoli. Compose the dish by placing a tablespoon of cream of broccoli, the fillet of mullet garnished with the panalli of taralli, olives, pine nuts and basil and serve.
Raw with lemon and orange citronette
For this appetizer you have to get fresh mullets or use frozen to avoid contracting Escherichia coli infections. Eviscerate and fillet the fish and prepare a citronette with lemon juice, orange juice, a little oil, salt and pepper. Season the mullet fillets with the citronette and let them marinate for a few hours. Dry them from the marinade and serve them accompanied by fresh sprouts and lemon zest.
In pan with onions
This is a traditional Sicilian recipe, quick and easy to prepare. Clean the mullets, sliced onions, Tropea preferably, place fish and onions with some bread crumbs, salt and pepper in a large pot with plenty of olive oil and cook for about 30 minutes. When cooked, season with raw oil and chopped basil.
Stewed with artichokes
For this second, get some Sardinian artichokes. Flour the previously cleaned and washed red mullet fillets and brown them for a few minutes in a pot with oil and a clove of garlic. Add the artichokes cut into wedges and previously boiled for ten minutes, add a glass of white wine and leave to flavor for a few minutes. Serve warm with a sprinkling of fresh parsley.
Tortino with taggiasce olives and potatoes
An easy and very tasty appetizer. Cook the red mullet fillets in a little oil and then chop them together with a tablespoon of extra-virgin olive oil. Add to the fish a boiled potato without the peel, crushed taggiasca olives and with the help of a dough cup form the patties that you will garnish with a tablespoon of salmon roe marinated for 30 minutes in a drop of Martini Bianco.
In the foil with lemon
A quick and very tasty recipe. Roll out the red mullet fillets on a sheet of tinfoil, toss with a drizzle of extra virgin olive oil, a tablespoon of white wine, lemon zest, chives, salt and pepper. Close the packages and bake at 180 degrees for fifteen minutes. When cooked, remove the fillets from the foil and serve them on a bed of fresh sprouts.
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