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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.

55 K 4.1/5 (23 reviews)

45 min.

Easy

18.05 €

12 s

9 Ingredients

Last modified on: July 13^th 2016

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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 these quantities to make:

4 s 6 s 12 s 24 s 36 s

Change measures:

Metric

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Times for this recipe

Preparation: 35 min.

Cooking: 10 min.

All in all: 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Cut 80 g preserved tomatoes and 80 g feta into small pieces.

Set aside.

Stage 2 - 2 min.

Prepare the bread

Cut 400 g bread (ideally, a french baguette) into small slices. You will need one slice per canapé.

Stage 3 - 3 min.

Brush the slices of bread rapidly with olive oil on both sides.

Stage 4 - 5 min.

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).

Stage 5 - 10 min.

Prepare the red mullet fillets

Rinse and dry 4 fillets of red mullet, then remove any bones carefully.

Stage 6 - 2 min.

Brush the fillets with olive oil on both sides, then salt and pepper them.

Stage 7 - 2 min.

Tip 80 g poppy seeds onto a small plate...

Stage 8

...then dip the fish fillets flesh side downwards in the poppy seeds.

Stage 9 - 3 min.

Coat all the fillets like this.

Stage 10 - 2 min.

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).

Stage 11 - 3 min.

Then turn the fillets over to cook the flesh side.

Stage 12 - 3 min.

Assemble the canapés

On each slice of bread, start by adding a little feta and a little preserved tomato.

Stage 13 - 3 min.

Lay a piece of red mullet on top, skin side downwards.

Stage 14 - 2 min.

Garnish with a fresh basil leaf and serve immediately.

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.

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 recipe	680 RDI=260 %	4,620 RDI=440 %	390 RDI=60 %	2,650 RDI=130 %	11,110 RDI: 130 %
Per 100 g	60 RDI=20 %	430 RDI=40 %	40 RDI=6 %	240 RDI=10 %	1,020 RDI: 10 %
Per	60 RDI=20 %	380 RDI=40 %	30 RDI=5 %	220 RDI=10 %	930 RDI: 10 %

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: Milk, Gluten, Fish

How much will it cost?

For 12 s : 18.05 €
Per : 1.55 €

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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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