In Mia Kouppa, the ratio is a little below 2:1, and what I have proposed below is 2.5:1. Put all the ingredients in a jar, screw on the lid and shake vigorously to amalgamate. 2. The first is sea bass simply grilled and served with Ladolemono, a kind of ‘dressing’ consisting principally of olive oil, lemon juice and oregano. This recipe is simple to prepare. Stir in chopped tomato and can of chopped tomatoes. The Ladolemono is, in fact, a general purpose dressing, used to embellish fish, chicken, meat, vegetables, you name it. And indeed this is a dish where you really must use the best olive oil you have. chopped green pepper 2 tbsp. Loosely stuff the belly cavity of the grey mullet with the herbs and add a few lemon slices too. Because of Greece’s geographic location it comes as no surprise that fish recipes you find out there involving Ladolemono feature sea bass as the fish of choice. It can now be stored in the fridge until time to use. So I have par-boiled the potatoes in a stock and water mixture infused with oregano and lemon zest - this infusion can be done well ahead of time, as can the par-boiling of the potatoes. Chop the parsley and celery leaves and the thyme and mix together with the bay leaves. It also won a "Great Taste" award from the Guild of Fine Food in 2017. It has a torpedo-shaped body that is a bluish silver colour with a silver underside. https://www.thegoodlifefrance.com/pan-fried-red-mullet-recipe-with-thyme Grey mullet is an underrated fish. I’m also quite comfortable to conjecture that this is a heartfelt belief that their olive oil is the best. They require trimming, scaling and gutting. And if you make more than you need, it’s a superb alternative dressing for a salad – perhaps even a Greek salad? Put your fish on lemon slices on its stomach as you can see in the photo. For an even quicker accompaniment you could use oven-cooked potato wedges dusted with oregano before they go in the oven, then sprinkled with a little lemon zest. Add first 6 ingredients; mix well, and bring to a boil. This is the simplest and the nicest recipe for whole red mullet. Which is a shame because, with most treatments, is just about as good as sea bass and for a fraction of the price. Meanwhile toss the potatoes in a dusting of salt, pepper and oregano. It is the grey mullet, or “oh her” in Teochew, which is traditionally steamed and eaten with a piquant tau cheo or salted soya bean dip. “In English we call it ‘oregano’!”. Cleaned and gutted whole mullets are stuffed with thyme, parsley, celery leaves and lemon slices, loosely wrapped in aluminium foil and baked in the oven. Rinsing and Drying the Mullet. Clean your fish and remove its scales. Place fillets skin side down first in the pan and fry for 2 minutes on each side, or until golden-brown and cooked through. I have seen suggestions that the ratio should be 1:1 but that is certainly far too tart for me. Drizzle the fish with the amount of Ladolemono that you wish and serve immediately with lemon wedges, a green salad, extra virgin olive oil and salt, pepper and a small bowl of oregano. What is unusual is that this mullet is … This is an old Teochew recipe, using a fish that is not always found in the market. Remove the cooked fillet from the frying pan, set aside. ground ginger 1/2 c. orange juice Juice of 1 lemon 1 scallion, thinly sliced (or 2 tbsp. Prep Time 15 … Grey mullet is an underrated fish. Pour the remaining dressing over the fish. Treat yourself with the delicious flavors of mullet fish, and savor these recipes with your friends and family. Add the potatoes, return to the boil and simmer gently until the potatoes are just under-done. Coming towards the end of the mullet run here in florida...i decided to give a moment to the fish used by fisherman to get the "real fish". It is true that genuine Greek dried oregano is considerably more aromatic and flavoursome than what is more commonly available in the UK, but that should not be a dissuasion from giving this dish a go. Rub 1tsp salt on each fillet. Try this recipe with both grey mullet and sea bass and decide which you prefer. I have used the recipe of Scrummy Lane as the inspiration to create a sautéed potato accompaniment to the fish in which all the key traditional flavours of a traditional Greek baked potato dish are in attendance. Acidic marinades and sauces also help pacify the taste. Place the fish skin-side-down on the grill pan and cook until it looks like the heat has penetrated about two thirds of the way through. Mullet are intellegent fish which are capable of swimming very fast. Brush the fish fillets on either side with a little olive oil and season with the sea salt and ground pepper on the flesh side, and rub the skin side with the coarse sea salt only. Grey mullet is a saltwater fish that is often overlooked by most people. Baked grey mullet recipe mullet fillets 1 tsp. https://www.greatbritishchefs.com/recipes/grey-mullet-recipe Transfer the mixture to an airtight container. 2 lb (900g) grey mullet, cleaned and gutted. https://miakouppa.com/2017/07/03/olive-oil-and-lemon-sauce-λαδολέμονο/, "The Best Greek Potatoes (with a Video)", Scrummy Lane, accessed 17 February 2020: butter, melted 1 orange, thinly sliced These can be kept aside for a few hours. Drizzle some olive oil* in a heavy-based frying pan and heat on high till just smoking. Print Recipe Pin Recipe. What I would thoroughly recommend is to make your Ladolemono several days in advance – it gets better and better over the course of a few days. NOTES: Gray Mullet: Weight is for whole, uncleaned fish. Add the stock and water, the lemon zest, salt, pepper and oregano. Place some of the lemon slices onto the foil in a diagonal line. Heat a nonstick frying pan with a little extra virgin olive oil and cook the mullet sandwiches until crunchy and golden on both sides extra virgin olive oil 6 To serve, pour a spoonful of parsley cream on a plate, place cubes of candied rhubarb and some sorrel leaves on top. This fish can be cooked whole, stuffed with lots of delicious herbs and lemon slices and baked in the oven, or cut into fillets and grilled or pan-fried. It actually has larger scales than the sea bass, which naturally must be removed when preparing the fish for cooking. chopped onion) 1 tomato, peeled & chopped 3 tbsp. Sign up for our free meal planner. Don’t be concerned about the length of the list of ingredients. PAN-FRIED GREY MULLET: Slice the skin of the fish fillets to make two diagonal slits. salt, divided 1/4 tsp. And indeed this is a dish where you really must use the best olive oil you have. Let's get cooking! She explained that in Greece they use a lot of oregano, but invariably dried rather than fresh. Sprinkle the reserved parsley leaves over the top of the fish. Baked grey mullet recipe Preparation and cooking - Prepare grey mullet. https://cookpad.com/us/recipes/3106597-grey-mullet-in-the-oven Almost everything is or can be done in advance, so this is actually a really simple and stress-free dish to prepare. This recipe takes its inspiration from two traditional Greek dishes, both of which are heavily influenced in flavour by olive oil, lemon and oregano. Place lemon slices on the bottom of a deep baking pan but put apart some of them. Jump to Recipe Print Recipe. Place the open and flat fillets, skin side down, on a rack inside a sheet tray. Make the Ladolemono ahead of time. The thick-lipped grey mullet is the commonest of three species which occur in northern European waters. Grey Mullet in Mushroom Sauce Recipe. Add white wine and simmer to cook down. When ready to eat, preheat a ridged grill pan to quite a high heat. The grey mullet is comparable to sea bass or sea bream on sight and can often be substituted for sea bass in recipes. But, in the end, use what you have or like, just on this occasion bring out the good stuff! Wash it under cold running water. Mullet has a fairly pronounced earthy flavor. Preheat the oven to a temperature of 190°C (375°F / Gas Mark 5) . Recipes for grey mullet often contain ingredients such as lemon, garlic, white wine, vinegar, capers and garlic. I’m also quite comfortable to conjecture that this is a heartfelt belief that their olive oil is the best. Whole fish are usually sold un-prepared. https://scrummylane.com/the-best-greek-potatoes/, Qadisha Valley, Instagram profile accessed 17 February 2020, Rose Ash Foods, website accessed 17 February 2020, © 2023 by Salt & Pepper. Drain in a colander and allow to steam dry. Carefully turn the fillets over and turn off the heat. Instructions. To finish the potatoes, heat the olive oil in a saucepan or small sauté pan to a temperature for shallow frying - about 190°C. Toast pinenuts on a tray until light golden brown in colour, for approximately five minutes. Drain on kitchen paper and keep warm in a low oven. 1 lb. Shallow fry the potatoes, in batches if necessary, turning regularly, until they are golden-brown on the outside. Remove the fish fillets from the dish and rinse under cool running water. Roughly chop the garlic, chilli and coriander and mix with the onion. Once the fish is cooked, remove it from the oven and transfer to a serving dish. The first is sea bass simply grilled and served with, Now I’m quite sure any Greek readers out there would advocate the use only of Greek olive oil. I have then dusted the potatoes with seasoning and more oregano and simply shallow fried them in inexpensive olive oil. Sprinkle a dash of pepper and dill for each fillet. This should yield just short of 1-1/2 pounds of skin-on fillets. Preheat oven to 190°C (375°F). Leave fillets for 1/2hour. Pre heat the oven to 200 degrees celsius. To prepare the potatoes, heat the 1 tbsp extra virgin olive oil in a saucepan and gently sweat the garlic until it releases its aroma but has not coloured. Prepare your mullet filets quickly and easily by … Check the fish for bones – sometimes the fishmonger misses a bone or two. Cornmeal Crusted Grey Mullet With Zingy Salsa Verde Fish is the dish lemon juice, salt, lemon, olive oil, lemon wedges, flat leaf parsley and 11 more Soupe De Poisson, Rouille and Gruyère Great British Chefs gruyère, plum tomatoes, olive oil, garlic clove, waxy potato and 23 more Add onion and garlic and cook, stirring until translucent but not brown. And she also, almost apologetically, explained that in Greece they call the stuff ‘oregano’ whereas she knew that In English it was called ‘oreeeegano’, to which the majority North American and Canadian audience nodded in agreement. So it is quite often a convenient alternative when bass, especially the line-caught fellows, are not available. Heat oil in frying pan on medium heat. Grey mullet belong to a large family, which comprises some 80 species of marine fish, known as Muglidae, and is a common inhabitant of marine coastal waters in Europe. A great friend of mine made me aware of a Lebanese product by Qadisha Valley which is what I have used here. A great friend of mine made me aware of a Lebanese product by, , Instagram profile accessed 17 February 2020. Now I’m quite sure any Greek readers out there would advocate the use only of Greek olive oil. Because of its strong taste, it holds up well to potent or strong seasoning; in fact, many cooks heavily season mullet to temper its fishy flavor. Presuming 3 1 pound fish, if you have the fish man scale and gut the fish (a free service in the Asian fish markets around here), it should take you no more than 30 minutes to fillet them. 5 tbsp best quality extra virgin olive oil, 1 tsp best quality dried oregano, plus a little more, 1 large or two small potatoes, peeled and cut into 1½” chunks, 2 fillets of grey mullet, or alternative fish (see recipe intro), Coarse sea salt and freshly-ground black pepper. Ingredients 4 fillets of mullet, pin-boned and skin on 2 large zucchinis Olive oil ¼ cup pine nuts 1/3 cup raisins zest of one lemon ¼ cup mint leaves, chopped roughly 2 tbsp red wine vinegar Salt and pepper Method Preheat oven to 150˚C. It is cooked like red mullet or sea bass, yet is no relation to the former, but is not similar in taste or flavour. When the rods and lines are out, of course use sea bass, but I also don’t see any reason why black bream wouldn’t be equally enjoyable treated this way. Take a large piece of aluminium foil and lightly grease with some olive oil. Seafood / Fish recipes, mushroom-recipe. I thought this article by Mia Kouppa was especially informative. It has a flat snake like head and once you have tackled the scaling filleting and pin-boning: the resulting fillets are … Separate the parsley leaves from the stalks. Put a pile of the potatoes on the plates and garnish them with the chopped parsley if using. Wrap the sides of the aluminium foil up and around the fish and close at the top. Although I haven’t tried the original dish I would have no hesitation in serving it as the garnish to this fish dish – I just wanted something that could be cooked for smaller numbers and didn’t take 1½ hours to cook. But bring it back to room temperature in advance. Once the mullet is ready, dip it in the dressing, and place it on a dish. Aug 19, 2016 - Explore Adelina's board "mullet fish recipes" on Pinterest. Leave for a further 30 seconds and then lift onto plates. Place spices, thyme, 1 tsp pepper and 1½ salt in a bowl and mix to combine. I would however say, that Mediterranean lemons tend to be sweeter and less acidic than perhaps the ones most commonly available in the UK, so it would come as no surprise to me were the ratios from a Greek recipe writer not have quite the same result over here. An inserted knife should feel only slight resistance in the centre. For the very simple reason that sea bass is currently not available on the market stall, I have suggested grey mullet in its place. Red mullet is sold whole and in fillets, both fresh and frozen. Whole grilled red mullet tastes great if you can get hold of small fish. Season with salt and freshly ground black pepper on both sides. Red mullet is much nicer small, so don't be tempted by the oversized fish. καλή όρεξη! To make the sauce, heat the oil in a heavy-based frying pan over a medium heat. It’s organic and has a flavour that is absolutely ideal for vinaigrettes and other dressings, which is why I thought it would fit in so nicely here – and it does. See more ideas about Fish recipes, Recipes, Mullet fish. This recipe takes its … - Baking. Grey mullet has a distinctive strong flavour that is quite earthy. Proudly created with Wix.com, This recipe takes its inspiration from two traditional Greek dishes, both of which are heavily influenced in flavour by olive oil, lemon and oregano. Some years ago I attended a cooking class in a charming tavern in Athens run by a remarkably talented cook. Place into the oven and bake for approximately 45 minutes. Which is a shame because, with most treatments, is just about as good as sea bass and for a fraction of the price. Pour the juices into a small saucepan, add the butter and cook over a medium heat, stirring continuously until thickened. The second is a baked potato dish in which the potatoes are infused with the flavours of – you guessed it – olive oil, lemon juice and oregano. Add water to a large skillet to a depth of 1 inch. Fry the fish head and tail in the same way, remove from the frying pan and set aside. Set the leaves aside in a small bowl. Grey Mullet in Mushroom Sauce Recipe. "Taking the guesswork out of Greek cooking…one cup at a time", Mia Kouppa, accessed 17 February 2020: Pat the fillets dry with paper towels. So it is quite often a convenient alternative when bass, especially the line-caught fellows, are not available. The balance of olive oil and lemon is, inevitably, going to be a matter of personal preference. Whilst the oven is heating up, finely slice the red onion and add to a mixing bowl. Reduce heat; cover and simmer 10 minutes. For the Ladolemono I have included a little mustard to help create a more emulsified ‘sauce’, but I believe that is perfectly within the bounds of acceptance. Bring to the boil and simmer gently for a few minutes (or for as long as you like), to infuse the liquid. “No!”, I said. A fresh ‘stiff alive’ grey mullet is a handsome fish that rivals sea bass in appearance, with bright silver scales, grey back with no obvious lateral line and black beady eyes. This fish can be substituted with mahi-mahi, mackerel, and pompano. You can find it online from Rose Ash Foods. Arrange the mullet so that it sits comfortably on top of the row of lemon slices and place the remaining slices on top of the fish. pepper 1/4 tsp. Place this in the refrigerator for 2 to 3 hours to allow the fish to air dry.