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.
48 K 3.8/5 (32 reviews)
30 min.
Easy
4 people
8 IngredientsLast 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
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 15 min.
All in all: 30 min.
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 - 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 170 RDI=60 % | 50 RDI=5 % | 80 RDI=10 % | 1,530 RDI=80 % | 6,410 RDI: 80 % |
| Per 100 g | 10 RDI=5 % | 3 RDI=0 % | 5 RDI=1 % | 120 RDI=6 % | 490 RDI: 6 % |
| Per person | 40 RDI=20 % | 10 RDI=1 % | 20 RDI=3 % | 380 RDI=20 % | 1,600 RDI: 20 % |
How much will it cost?
- For 4 people : 25.95 €
- Per person : 6.50 €
Change currency: 
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
Like these other recipes: Cajun pulled pork, Rabbit with mustard, Purple artichokes braised in white wine, Filet mignon with asparagus, Spring veal sauté , ... See them all 68
Fillet of red mullet
Like these other recipes: Canapés of red mullet with poppy seeds, Red mullet fillets in a quick marinade, ... See them all 2
Olive oil
Like these other recipes: Coq au vin, Rosemary steamed fish, Sliced chicken with mushrooms and broccoli, French dressing (vinaigrette), Pan-fried scallops and chanterelles with Noilly Prat sauce, ... See them all 516
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Green avocado salad, Endive and cheese salad with croutons, Potato galette, Paimpol salad, Polenta with beetroot tops, ... See them all 75
Other recipes you may also like
Parisian-style chocolate custard tart
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.July 13th 202255 K 1 hour 8 min.
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).January 23th 2022458 K 25 45 min.
Du Barry soup
Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.October 17th 2018266 K4.5 1 hour 1 min.
Pain perdu
This is a sweet French version of "eggy bread": slices of bread soaked in a mixture of milk, cream, egg yolks and vanilla sugar, then pan-fried until golden. It's really simple and wickedly delicious!July 20th 2011168 K3.8 40 min.
Brownies
Brownies are traditional North-American tray-baked cakes: always moist in texture, usually with chocolate and pecan nuts. Brownies should still be soft in the middle, so need to be slightly undercooked.March 8th 2020111 K4.1 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-20)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.