Mullet recipe in hazelnut crust with wasabi mayonnaise – Italian Cuisine

Mullet recipe in hazelnut crust with wasabi mayonnaise


  • 400 g mullet fillets
  • 100 g baguett type bread
  • 90 g hazelnuts
  • 90 g peanut oil
  • 50 g breadcrumbs
  • 30 g whole milk
  • 15 g lemon juice
  • 3 g wasabi paste
  • chervil
  • sunflower oil
  • salt

For the recipe of hazelnut crusted red mullet with wasabi mayonnaise, blend the lemon juice, milk and wasabi with the immersion blender, adding the ground peanut oil until you get a mayonnaise; add 2 chopped chervil tufts and continue blending. Cut the baguette into thin slices, distribute them on a baking sheet and cook for 4 'in a convection oven at 200 ° C.

Wash the red mullet fillets and remove any thorns with tweezers. Blend the hazelnuts with the breadcrumbs, obtaining the breading for the mullet fillets. Bread the mullet fillets, making the breadcrumbs stick well. Cook the red mullet in a pan with 3 tablespoons of sunflower oil for 2 ', then turn the fillets to the other side, salt and continue cooking for another 2'. Arrange the mullet fillets on the plates alternating them with slices of crusty bread, season with wasabi mayonnaise and serve.

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