Tag: Mullet

Mullet recipe in hazelnut crust with wasabi mayonnaise – Italian Cuisine

Ingredients

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

Duration: 35 min

Level: Middle

Dose: 6 people

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.

Recipe Mullet with sea truffles with aromatic mince – Italian Cuisine

Ingredients

8 mullets
200 g tomatoes
8 canestrelli
8 sea truffles
White flour
garlic
aromatic mince (basil, oregano)
dry white wine
olive oil
pepper
salt

Duration: 35 min

Level: Easy

Dose: 4 people

For the recipe of the mullet with sea truffles in aromatic mince, gutted the mullets, opening them with a cut that reaches from the gills to the anal cavity. Scaly lightly, wash them, then dry them well by dabbing them with a double sheet of absorbent kitchen paper; add salt and flour them, shaking off the excess.
Shell the sea truffles and canestrelli raw. In four spoonfuls of olive oil, brown four “dressed” garlic cloves, ie not peeled. Add the fish, brown them on all sides, then sprinkle them with a third glass of dry white wine. Add all the seafood and tomatoes cut into "fillet". Complete the preparation with plenty of aromatic mixture and the necessary salt and pepper. Switch off after about 10 minutes of cooking. Place the mullet with their sauce on a suitable serving dish and serve immediately, garnishing as desired.

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Recipe Stuffed mullet of Catalonia – Italian Cuisine

Ingredients

6 pcs mullets
300 g catalonia
100 g dry peeled fava beans
80 g dry white wine
35 g grated pecorino cheese
30 g raisins
1 pc clove of garlic
half shallot
Orange
marjoram
salt
pepper
extra virgin olive oil

Duration: 2 h 45 min

Level: Middle

Dose: 2 people

For the recipe of mullet filled with catalogna, soak the broad beans in water for 1 hour, then wash them carefully and boil them for 1 hour with a pinch of salt. Drain, preserving the cooking water. Clean the shallot, slice it and brown it in a saucepan with 2 tablespoons of oil for 2-3 minutes; add the boiled beans, season with salt and cook for 25-30 minutes, wetting from time to time with a ladle of their cooking water. In the end, blend everything.
FOR THE TRIPLE FILLING: Soak the raisins in white wine, drain and chop coarsely. Clean the catalonia and cook it in boiling salted water for 15 minutes; cool it in ice water, chop it and season it in a pan with 2 tablespoons of oil and crushed garlic with the peel for 10 minutes. Remove the garlic and mix the catalonia with the raisins, the grated pecorino, the leaves of a sprig of marjoram coarsely chopped and the grated rind of half orange.
FOR TRIGLES: Clean them as you do with anchovies: remove the head, open them like a book, remove the viscera and the bone leaving the fillets attached. Distribute the Catalonian filling inside the mullets and close them again. Lay them on a baking sheet lined with baking paper, season with oil, salt and pepper and bake at 280 ° C in grill mode for 6-7 minutes. Serve the mullet with the fava bean cream.