Cooking-ez.com

Name: Canapés of red mullet with poppy seeds
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 12 s
Cuisine: french
Ingredients: 80 g Preserved tomatoes; 80 g feta; 400 g bread; 3 tablespoons olive oil; 4 fillets of red mullet; 80 g poppy seeds; basil; salt; pepper

963 easy and fully explained recipes, with 20,808 photos and 77 videos

Canapés of red mullet with poppy seeds

Tasty morsels of red mullet, fried with poppy seeds and served as canapés on toast with feta, basil and preserved tomatoes.

15,0944.2/5

Last modified on: July 13^th 2016

For 12 s, you will need:

1 : 80 g Preserved tomatoes
2 : 80 g feta
3 : 400 g bread
4 : 3 tablespoons olive oil
5 : 4 fillets of red mullet
6 : 80 g poppy seeds
7 : basil
8 : salt
9 : pepper
Total weight: 1,085 grams

Change for: 4 s 6 s 12 s 24 s 36 s

Measures: Metric USA British Metric weight Metric volumes

How long does it take?

Preparation	Cooking	Start to finish
35 min.	10 min.	45 min.

Preservation: Should be eaten immediately

At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1	Cut 80 g Preserved tomatoes and 80 g feta into small pieces. Set aside.	5 min.
2	Prepare the bread Cut 400 g bread (ideally, a french baguette) into small slices. You will need one slice per canapé.	2 min.
3	Brush the slices of bread rapidly with olive oil on both sides.	3 min.
4	Fry in a really hot frying pan until golden brown on both sides. Keep hot (in the oven at 176°F / 80°C, for example).	5 min.
5	Prepare the red mullet fillets Rinse and dry 4 fillets of red mullet, then remove any bones carefully.	10 min.
6	Brush the fillets with olive oil on both sides, then salt and pepper them.	2 min.
7	Tip 80 g poppy seeds onto a small plate...	2 min.
8	...then dip the fish fillets flesh side downwards in the poppy seeds.
9	Coat all the fillets like this.	3 min.
10	Put a frying pan on high heat and when really hot, add the red mullet fillets skin side downwards (no need to add any oil, as they have already been brushed with it).	2 min.
11	Then turn the fillets over to cook the flesh side.	3 min.
12	Assemble the canapés On each slice of bread, start by adding a little feta and a little preserved tomato.	3 min.
13	Lay a piece of red mullet on top, skin side downwards.	3 min.
14	Garnish with a fresh basil leaf and serve immediately.	2 min.

Remarks

For the oil on the bread and the fish, I recommend using the oil from the preserved tomatoes, if possible, as it is well worth adding the extra flavour.

For the same reason, you can use feta in olive oil with herbs instead of plain feta.

Nutritional information

Whole recipe
Calories	Proteins	Carbohydrates	Fats
18000	570 gr	3450 gr	213 gr
900 %	219 %	326 %	32 %

Per 100 g
Calories	Proteins	Carbohydrates	Fats
1659	53 gr	318 gr	20 gr
83 %	20 %	30 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 12 s : 17.97 €
Per : 1.50 €

Note : These prices are only approximate.

Change currency:

Source: Home made.

More recipes?

This recipe use (among others)

	Bread: You can get more informations, or check-out other recipes which use it, for example: Montbenoit's canapés, Quail egg canapés, Eggs meurette, Spinach on toast with bechamel, Scrambled eggs with butter-fried bread and fresh spinach, ... All
	Preserved tomatoes: You can get more informations, or check-out other recipes which use it, for example: Tomato foccacia, Spring Bread, Pasta with pesto and preserved tomatoes, Sushi, Cretan Bread, ... All
	Feta: You can get more informations, or check-out other recipes which use it, for example: Feta in olive oil with herbs, Cretan salad, Cretan-style salmon , Moussaka, Feta and spinach brik pie, ... All
	Poppy seeds: You can check-out other recipes which use it, like for example: Pretzels, Fish in a seed crust, Mixed seed grissini, Seeded loaf, ... All

visitors have also looked at

Confectioner's custard (Crème pâtissière, or French pastry cream)

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.