Pan Fried Red Mullet with Sauce Vierge
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!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Microplane
- Nonstick skillet
- Saucepan
- Pot
- Mixing bowl
- Paring knife
- Chef's knife
- Cutting board
- Stove
- Spatula
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
- freshly ground black pepper
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