Ingredients for 4 people:
1 kg small ready-to-cook red mullets
4 tbsp flour
Salt, ground pepper
9 tbsp olive oil
4 cloves of garlic
50 g currants
1 tbsp rosemary
1 tsp peppercorns
300 ml red wine vinegar
Fresh white bread, if desired
Preparation:
1. Wash the fish inside and out under cold running water. Dab dry with kitchen paper.
2. Season the flour with salt and pepper. Heat half the oil in a frying pan, coat the fish in the flour and fry in the oil on both sides. Remove, drain on kitchen paper and leave to cool.
3. Peel and chop the garlic. Heat the remaining oil in a clean pan and toss the currants, garlic, rosemary and peppercorns in it until the currants burst open. Pour in the vinegar, bring to the boil and simmer over a low heat until the garlic has softened.
4. Place the fish in the marinade and remove the pan from the heat immediately.
Leave to cool.
5. Place the fish and marinade in a sealable container and make sure that the fish are completely covered with the marinade. Leave the red mullets to marinate in the refrigerator for at least 2 days.
6. Before serving, remove the fish from the refrigerator and allow them to come to room temperature. Remove the red mullets from the container and let the marinade drip off a little. Serve with fresh white bread.
Preparation time approx.: 1 hour + 2 days marinating time.
Nutrition per person approx.:
Calories: 453
Joule: 1898
Protein: 47,1 g
Fat: 24,8 g
Carbohydrates: 7.9 g
(FoodCentrale by ddp images)
