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.
6,5693.8/5
Last modified on: June 25th 2017
For 4 people, you will need:
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 16 min. | 14 min. | 30 min. |
At what time?When will I finish if I start the recipe at a certain time?
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Step by step recipe
| 1 |  | 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. | 10 min. |
| 2 |  | Lightly flour the side without skin. | 2 min. |
| 3 |  | 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. |
2 min. |
| 4 |  | When the oil is really hot, gently add the fish, skin-side downwards to start with. Turn over after 2 minutes. |
4 min. |
| 5 |  | 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. |
3 min. |
| 6 |  | 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. |
3 min. |
| 7 |  | Deglaze by scraping the bottom of the pan, then leave to reduce by about 2/3. There should be very little liquid left. | 5 min. |
| 8 |  | Finish by adding a little chopped parsley and remove from the heat. | 1 min. |
| 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.
Nutritional information
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How much will it cost?
For 4 people : 25.90 €
Per person : 6.48 €
Source: Home made.
More recipes?
This recipe use (among others) | Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Spring veal sauté , Fillets of sole Dieppoise, Quiche Bretonne, Rillons de Tours, Salmon with sorrel, ... 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: Escalope of veal in a cream sauce, Pitta bread, Red sea bream fillets in a soy-sauce marinade, Chicken pie, French-style peas, ... All |
 | Spring onion (scallion): You can check-out other recipes which use it, like for example: Green avocado salad, Sautéd mushrooms with spring onions and cured ham, Tartine du pêcheur , Purple artichokes braised in white wine, Mixed salad, ... All |
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