Mullet in a Lemon-Orange Marinade
Mullet in lemon-orange marinade
- 4 portioned mullet fillets
- trouble
- Olive oil
- lettuce leaves
- Shallot - 1 pc.
- 1 heaped tbsp capers
- 3 tablespoons white wine vinegar
- 3 tablespoons of water
- 2 large oranges
- 2 large lemons
- 1 sprig of tarragon
- For the sauce, combine the chopped shallots and capers in a small saucepan, add the vinegar and water. Reduce the liquid to a third of its volume, then set aside.
- In another saucepan, combine the orange and lemon juices and add the tarragon. Reduce over low heat until the mixture has reduced by half and then strain through a sieve into the saucepan with the shallots and capers.
- Lightly coat the fish in flour and season with salt. Heat 1 tablespoon of oil in a frying pan and fry the fillets, skin-side down, until crispy. Turn off the heat, turn the fillets over, and let them cook for a few minutes.
- Place the fish on a plate and drizzle with the sauce. Serve with lettuce leaves.
In ancient Rome, seawater was used to preserve food from spoilage. Later, wine replaced water, and later, vinegar. An acidic environment is the basis of any marinade. And marinades themselves are a wonderful way to add variety to the early spring table.
In this recipe, you can substitute salmon, horse mackerel, or herring fillets for the mullet. Don't salt the fish before cooking, as it will lose its juices and become tougher.
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