Red mullet fillets with a reduced white-wine sauce


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.
49 K 3.8/5 (32 reviews)
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Last modified on: June 25th 2017
For 4 people, you will need:

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Times for this recipe
Preparation: 20 min.
Cooking: 15 min.
All in all: 30 min.
When should you start or finish this recipe?
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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.
Red mullet fillets with a reduced white-wine sauce
Lightly flour the side without skin.

Stage 3 - 2 min.
Red mullet fillets with a reduced white-wine sauce
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.
Red mullet fillets with a reduced white-wine sauce
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.
Red mullet fillets with a reduced white-wine sauce
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.
Red mullet fillets with a reduced white-wine sauce
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.
Red mullet fillets with a reduced white-wine sauce
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.
Red mullet fillets with a reduced white-wine sauce
Finish by adding a little chopped parsley and remove from the heat.

Stage 9
Red mullet fillets with a reduced white-wine sauce
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe170 RDI=60 %50 RDI=5 %80 RDI=10 %1,530 RDI=80 %6,410 RDI: 80 %
Per 100 g10 RDI=5 %3 RDI=0 %5 RDI=1 %120 RDI=6 %490 RDI: 6 %
Per person40 RDI=20 %10 RDI=1 %20 RDI=3 %380 RDI=20 %1,600 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Fish, Gluten, Sulfites
How much will it cost?
  • For 4 people : 25.95 €
  • Per person : 6.50 €

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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.
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