Pan Fried Red Mullet with Sauce Vierge - James Martin Chef
James first served up this sunshine filled Pan Fried Mullet with Sauce Vierge on the shores of Lake Annecy. The sauce works well with fish and poultry!
Ingredients
- 300ml Extra Virgin olive oil
- 2 red mullet, filleted
- ½ red onion, finely diced
- 1 garlic clove, finely chopped
- 4 tomatoes, skinned, deseeded and diced
- 1 teaspoon coriander seeds, crushed
- 1 small bunch each of chervil, dill, chives and tarragon, chopped
- 1 lemon
- Sea Salt and freshly ground black pepper to taste
More Like This
Red Mullet with Deep Fried Miso Aubergines - James Martin Chef
jamesmartinchef.co.uk
Red Mullet Recipe With Chilli & Garlic Oil - Great British Chefs
greatbritishchefs.com
Pan-fried red mullet | Jamie Oliver fish & seafood recipes
jamieoliver.com
Pan-fried red mullet with a basil, olive and shallot salad recipe | delicious. magazine
deliciousmagazine.co.uk
Seabass with Mustard Sauce and Red Cabbage - James Martin Chef
jamesmartinchef.co.uk
Sous Vide Red Mullet | Recipe by sousvidetools.com | Sous Vide
sousvide.ie
Red Mullet with Président butter - Président Cheese
president.uk.com
Red mullet with jewelled wild rice | Jamie magazine
jamieoliver.com