> How to cook

How to cook red mullet sous vide

How to cook red mullet sous vide

How to cook red mullet sous vide

Red mullet is a strong-flavoured fish popular in the Mediterranean. It is a small fish that is easy to overcook by traditional methods such as pan-frying. Cooking sous vide ensures perfect results every time.

1
Preheat the water bath to 52°C
2
Prepare and fillet the red mullet
3
Wash the fish and dry well on kitchen paper
4
Season with salt and place in a singular layer in a vacuum bag with a little olive oil and seal under pressure
5
Place the bag in the pre-heated water bath to cook for 30 minutes
6
Remove the fillets from the bag and pat dry with kitchen paper
7
Quickly pan-fry the fillets skin-side down over a medium heat until golden and crisp

Variations

For extra flavour, try adding herbs such as basil or tarragon to the bag or lemon or orange peel.

For a charred flavour, try blow-torching the skin of the fish instead of pan frying.

Serving suggestions

Bryan Webb serves a simple dish of Red mullet with garlic and chilli oil and Adam Gray serves his red mullet with baby spinach and crushed new potatoes. For something a little more luxurious, try Daniel Clifford’s Stuffed red mullet with a Parmesan pureé, caramelised artichokes and green olive powder.

 
 
 
 

Comments ()

How to cook red mullet sous vide

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...