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.
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.
65 K 3.8/5 (32 reviews)571614
Last modified on: June 25th 2017
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: 1,320 grams
Times for this recipe
Preparation
20 min.
Cooking
15 min.
All in all
30 min.
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Step by step recipe
Stage 1 - ⌛ 10 min.
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.
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.
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.
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.
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.
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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 12 g RDI=20 % | 3 g RDI=1 % | 5 g RDI=8 % | 116 kcal RDI=6 % | 486 kJ RDI=6 % |
| Per person | 41 g RDI=64 % | 12 g RDI=5 % | 19 g RDI=26 % | 382 kcal RDI=19 % | 1,603 kJ RDI=19 % |
| Whole recipe | 167 g RDI=257 % | 48 g RDI=18 % | 77 g RDI=106 % | 1,531 kcal RDI=77 % | 6,411 kJ RDI=77 % |
How much will it cost?
For 4 people
25.95 €
Per person
6.50 €
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
Fillet of red mullet
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Spring onion (scallion)
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