Fish / shellfish

Red mullet, spring vegetables, passion vinaigrette


Here is a delicious spring recipe with these red mullet with roasted spring vegetables and passion vinaigrette.

Ingredients for 10 people:

  • 20 medium-sized red mullet fillets
  • Puget Olive Oil The Powerful Green
  • 5 tomatoes
  • 1 bunch of carrots tops
  • 2 bulbs of fennel
  • 200 g of potatoes
  • 2 passion fruit
  • 2 podsgarlic
  • 1 small bunch of parsley dish
  • 100 g of pine nuts.

Red mullet, spring vegetables, passion vinaigrette

Preheat the oven thermostat 5

  • Wash and peel all the vegetables except the potatoes.
  • Remove the stems from the tomatoes and cut them in half.
  • Using a knife, remove the core of the fennel and cut it into 1 cm strips against the grain.
  • Cut the potatoes into 1 cm rounds, cut the carrot tops and mince the garlic.

In a hot pan with a drizzle of Puget olive oil,

  • Sear the ½ tomatoes on the flesh side until they are well grilled, then place them in a dish.
  • Do the same for the potatoes.
  • Add a drizzle of olive oil to the pan and brown the carrots, garlic and fennel for 5 minutes, stirring occasionally.

Season and place everything in the dish and keep in the oven.

Cut the passion fruit in half, then using a teaspoon, empty the pulp into a bowl with 2 tablespoons of olive oil, pine nuts and the bunch of freshly chopped flat-leaf parsley. Season with salt, pepper and mix.

On a non-stick baking sheet, place the red mullet fillets skin side down. Season with salt and pepper then put in the oven for 5 minutes.

Place the red mullet fillets on the plates, garnish with roasted vegetables and drizzle with passion vinaigrette.

Video: Red mullet ceviche with avocado, red pepper, lime and coriander (October 2020).