Red mullet, sauce vierge Recipe


Toast a tsp of fennel seeds in a dry pan. Set apart.For the sauce vierge: cut another garlic clove finely and brown in some olive oil. Add more oil, 2 tbsp soy sauce and a tbsp  Ricard. 

Add fennel seeds. Keep warm.

De-skin a tomato, remove the seeds and cut into small cubes.

Fry the fillets of mullet, skin side down till crisp. Turn the heat off and then turn the fish for another 2 mins.

Serve as shown, with tarragon.

(My favourite Rick Stein recipe)


from simple food, looking good
Red mullet, sauce vierge Recipe

from Sweet Cake

Red mullet, sauce vierge Recipe https://sweetteabiscuits.blogspot.com/2021/02/red-mullet-sauce-vierge-recipe.html

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