Red Mullet with Tomato and Anchovy Dressing

Delicate red mullet paired with a sharp tomato-anchovy dressing, topped with crispy shallots, garlic, and fresh tarragon.

Dinner Seafood Gluten Free Red Mullet Professional Chef

Estimated Nutrition

Calories

755.1

kcal / serving

3020.4 kcal total

Carbs

39.6g

per serving

158.4 g total

Fat

29.6g

per serving

118.2 g total

Protein

78.9g

per serving

315.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

tbsp

Gluten-Free Flour

for dusting fish

tbsp

Gluten-Free Flour

for garnish coating

CondimentsSauces

tbsp

White Wine Vinegar

Verjuice

Liquids

150

White Wine

or water

NutsSeeds

pinch

Sea Salt

for pickling

clove

Garlic

finely chopped

tbsp

Tarragon

freshly chopped

tbsp

Tarragon

freshly chopped for dressing

clove

Garlic

thinly sliced

handful

Tarragon

fresh leaves for frying

OilsFats

drizzle

Olive Oil

for marinade

Vegetable Oil

for deep-fat frying

150

Olive Oil

for dressing

Seafood

1600

Red Mullet

scaled, filleted and pin boned

piece

Anchovy Fillets

salted, finely chopped

Vegetables

piece

Banana Shallots

finely chopped

piece

Plum Tomatoes

blanched, peeled, deseeded and finely chopped

tbsp

White Wine Shallots

prepared from recipe section one

piece

Banana Shallots

thinly sliced

Method

Simmer wine, vinegar, sugar, and salt, then pour over shallots and chill for 12 hours.

Marinate the red mullet fillets in garlic, tarragon, and olive oil for at least 1 hour.

Whisk together all the dressing ingredients in a small bowl.

Heat vegetable oil in a deep fryer or deep pan to 180°C.

Coat sliced shallots and garlic in flour and fry for 2 minutes until golden.

Fry the tarragon leaves for 1 minute until crispy and drain on paper.

Coat the fish in flour and deep fry for 7 minutes until crispy and cooked.

Serve fish on warm plates topped with crispy garnishes and dressing on the side.