Gastronomixs

Red mullet confit

This technique both marinates and gently cooks the fish.

Red mullet confit

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Ingredients

10

 

red mullet fillets

15

g

garlic, sliced

40

g

shallots, sliced into rings

5

g

rosemary

20

g

orange rind

500

ml

olive oil, Picudo

 

 

salt and pepper

Preparation method

  • Pat the red mullet fillets dry with kitchen towel and season with salt and pepper.
  • Gently fry the garlic and shallot in a little olive oil.
  • Add the rosemary and orange rind and allow the essential oils to be released.
  • Divide the mullet fillets into vacuum bags and add the flavourings.
  • Add the remaining olive oil and pull vacuum.
  • Cook the red mullet in the Röner or oven at 60°C for approximately 25 minutes.

Serving suggestions

  • Serve as a component in a warm salad with fennel and citrus.
  • In a composition with a choice of components of potato, aubergine, avocado, asparagus, citrus, courgette, green herbs, mushrooms, cucumber, tomato, onion, or fennel.

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