Fried Red Mullet and Onions with Isabella Grape Flavor

Main Dishes | Ukrainian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared with us by Chef John Smith from a popular American restaurant.

Ingredients

Red mullet fillet - 8 pieces
Shallot - 4 heads
Malt Vinegar - 0 fl oz
Thyme - 2 stalks
Olive Oil - 0 fl oz
Red Grape Juice - 7 fl oz
Potato - 3.5 oz
Butter - 4.4 oz
Milk - 1 fl oz
Pitted olives - 7.1 oz
Celery salt - 16 pieces
Mustard Greens - 12 pieces
Yakiniku sauce - 0 fl oz
Salt - to taste

Step by Step guide

Step 1

Place the peeled shallots in a container, pour in the wine vinegar and Isabella grape juice, add olive oil and thyme. Cover the container with plastic wrap and marinate in the refrigerator for a couple of weeks. If you have a vacuum sealer, you can prepare the marinade with the onions in it, which will reduce the marinating time to one week.

Step 2

Place the olives in the microwave for ten minutes to dry them completely, then grind them into a powder using a blender or a mortar and pestle. This will be the dust for garnish.

Step 3

Boil the potatoes until tender, add 100 grams of butter and milk, mash until smooth, strain through a sieve, season with salt, and load into a culinary siphon.

Step 4

Remove the fillet from the red mullet and fry it skin-side down in a tablespoon of butter over low heat. Season with salt.

Step 5

On a plate, place a light foam made from mashed potatoes, then lay the red mullet on top. Sprinkle with olive soil. Decorate the rest of the plate with celery leaves, young beets, and drops of teriyaki sauce.