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Red mullet fillets with a reduced white-wine sauce

For this recipe, the red mullet fillets are fried in a large saucepan, then removed and kept hot.

The "jus court" sauce is made by reducing dry white wine with spring onions in the pan used to cook the fish.

The small quantity of sauce left (its French name literally means "short juice") is very concentrated and flavoursome, so you only need serve a tablespoonful to each guest.

34K 32 3.8

Last modified on: June 25^th 2017

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For 4 people, you will need:

1 8 fillets of red mullet
2 1 tablespoon flour
3 3 tablespoons olive oil
4 2 spring onions (scallions)
5 200 ml dry white wine
6 1 sprig parsley
7 salt
8 pepper
Total weight: 1,318 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

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Time required for this recipe:

Preparation	Cooking	Start to finish
16 min.	14 min.	30 min.

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Step by step recipe

Stage 1 - 10 min.

Red mullet fillets with a reduced white-wine sauce

Clean and trim 8 fillets of red mullet, being careful to remove any remaining bones. Rinse and dry the fish, then salt and pepper on both sides.

Stage 2 - 2 min.

Lightly flour the side without skin.

Stage 3 - 2 min.

Use a large saucepn which is not non-stick (this is important for the sauce later).

Put on high heat and pour in 3 tablespoons olive oil.

Stage 4 - 4 min.

When the oil is really hot, gently add the fish, skin-side downwards to start with.

Turn over after 2 minutes.

Stage 5 - 3 min.

As soon as the fillets are cooked - don't overdo it - remove them carefully from the pan and transfer to a hot plate. If you don't like the skin on red mullet, now is the time to remove it.

Cover the plate with aluminium foil and set aside while you make the sauce.

Stage 6 - 3 min.

Put the finely chopped 2 spring onions (scallions) into the fish pan and cook in what is left of the oil.

Salt and pepper lightly.

When the onions are just cooked, pour in 200 ml dry white wine all at once.

Stage 7 - 5 min.

Deglaze by scraping the bottom of the pan, then leave to reduce by about 2/3. There should be very little liquid left.

Stage 8 - 1 min.

Finish by adding a little chopped parsley and remove from the heat.

Stage 9

Serve on hot plates allowing 2 fillets per person, with a tablespoonful of sauce poured over the fish.

Serve with something cold and fresh on the side, such as raw beetroot salad or perhaps a carrot salad.

Remarks

You can use this recipe for other types of fish fillet, just take care not to overcook them.

Keeping

Should be eaten immediately.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,511 Kcal or 6,326 Kj	167 gr	44 gr	77 gr
76 %	64 %	4 %	12 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
115 Kcal or 481 Kj	13 gr	3 gr	6 gr
6 %	5 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
378 Kcal or 1,583 Kj	42 gr	11 gr	19 gr
19 %	16 %	1 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Fish, Gluten, Sulfites

How much will it cost?

For 4 people : 25.90 €
Per person : 6.48 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Béarnaise sauce, Montbenoit's canapés, Sauce Normande (for fish), Rabbit with mustard, Melting Epoisses on toast , ... All
	Fillet of red mullet: You can check-out other recipes which use it, like for example: Canapés of red mullet with poppy seeds, Red mullet fillets in a quick marinade, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Crispy rolls with chicken and leek, Hot tomato sauce, Cauliflower curry, Nanou's tuna tart, Baby broad beans and peas with rice and mascarpone , ... All
	Spring onion (scallion): You can get more informations, or check-out other recipes which use it, for example: Lemony cabbage and potato salad, French-style peas, Spring radish and avocado salad, Deep leek and potato quiche, Gratin of leeks with Morbier cheese, ... All

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