Mullet with Raspberry Vinegar and Herb-flavoured Vegetables RecipeOrigin: Britain Period: Modern |
Ingredients
4 whole mullet 
Mullet with Raspberry Vinegar and Herb-flavoured Vegetables Preparation:Method:Fillet the mullet and marinate the flesh in a mix of the red wine vinegar and prosecco. Meanwhile combine the raspberries, honey and white wine. Pass through a sieve to make the raspberry vinegar. Peel the oranges with a potato peeler and julienne. Also julienne the celery and carrots. Bring a pan of water (in which the bay leaves have been placed) to a bowl. Acidulate with 4 tbsp vinegar and use to blanch the julienned vegetables and orange peel. Cook for 2 minutes, drain and allow to cool in a dry cloth. Place half the vegetables along with the thyme and sweet cicely in a pyrex dish. Lay the fish skin-side down on top of the vegetables season with salt and pepper and drizzle a little of the garlic oil on top. Then cover with the remaining vegetables. Pour 200ml orange juice, the raspberry vinegar and the olive oil. Allow to marinate for 8 hours (or over night) in the fridge (the acid will cook the fish). Arrange the mullet fillets on a plate in the shape of a fan, cover with the sauce and garnish with the vegetables. Serve. |
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