Mullet with Fried Cucumber, Garlic, and Honey

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Lightly salted cucumbers are cut into strips and sautéed with honey and garlic, transforming into a powerful side dish for the fish.

Ingredients

Mullet - 1⅕ kg
Cucumber Brine - 10.6 oz
Tomatoes - 10.6 oz
Dry White Wine - 3 fl oz
Chicken Broth - 7 fl oz
Butter - 7.1 oz
Vegetable Oil - 1 fl oz
Honey - 1 tablespoon
Dill - 0.7 oz
Garlic - 4 cloves
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the mullet fillet into portion-sized pieces weighing about 200 grams. Dice the flesh of the tomato, removing the juice and seeds, into small cubes. Slice the cucumbers into matchsticks.

Step 2

Reduce the white dry wine by half over medium heat, then add the chicken broth and cook for 20 minutes or until it has reduced to about half of its original volume. Whisk in the diced butter vigorously into the broth, season with salt and pepper, and stir in the crushed tomatoes.

Step 3

Sear the mullet fillets for two minutes on each side in vegetable oil, seasoning them with salt and pepper beforehand. Then, place them in an oven preheated to 320°F for about five minutes.

Step 4

In the remaining vegetable oil, combine it with honey and finely chopped garlic, then sauté the julienned cucumbers over low heat. At the end, add chopped dill and stir well.