How to cook red mullet sous vide

How to cook red mullet sous vide

How to cook red mullet sous vide

by Great British Chefs3 November 2015

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.

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


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.

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