A small inhabitant of salty waters - mullet, has already been given a good reputation on our tables. All over the world this small fish is cooked in all possible ways and is appreciated not only for its pleasant taste and fat content, but also for the mass of useful substances, the fossil of which is its meat. Like any fish, the mullet is rich in protein, macro- and microelements, vitamins.
What can you cook from mullet, what recipes to use and how to do it right? The answers to these questions will be given in this article.
Fried mullet
Those who do not consider calories, will certainly have to taste a juicy roast mullet, which will serve not only as an addition to any side dish, but also an appetizer for a glass of cold beer.
Ingredients:
- fillet of mullet - 2 pieces;
- vegetable oil - 50 ml;
- black pepper - 1/4 tsp.
- oregano - ½ tsp;
- tarhun, sage - by pinch;
- Dried garlic - ½ tsp;
- salt - to taste;
- lemon - 1 pc.
Preparation
Fillet of my mullet, sushi and a little grease with vegetable oil, in order for spices to better wrap the fish. In a small bowl, mix all the spices and roll the mullet in them. Before frying mullet, we heat oil in a frying pan, prepare fish before ruddy crust (literally 2 minutes on each side), and then serve with lemon juice and any spicy sauce.
Fans of crispy fish can dip a mullet in a thick egg-and-flour paste after crumbling in spices or simply sprinkle with breadcrumbs.
Mullet in the multivark
Stewed in Moroccan spices, mullet will turn this outstanding fish into a masterpiece of culinary art, which can be served without shame to a dinner party.
Ingredients:
- fillets of red mullet - 8 pieces;
- olive oil - 1 tbsp. a spoon;
- saffron - pinch;
- cayenne pepper - ½ tsp;
- fresh thyme - 2 sprigs;
- garlic - 1 clove;
- cumin (ground) - 2 teaspoons;
- orange juice - 50 ml;
- tomato juice - 200 ml;
- salt - pinch.
Preparation
Before tasty to cook our mullet, it must be marinated. To do this, place slices of fillet in a stainless container and oil with olive oil. Serve each piece of fillet with saffron, cayenne pepper and thyme leaves. Leave the mullet for 30 minutes.
Preheat the multivark and in the "Hot" mode brown the garlic with cumin, then you can add orange juice. Wait until the juice starts to boil and evaporates by about half, then pour the tomato juice and cook the mixture for another 1-2 minutes. Switch to the "Quenching" mode and lay out the fish fillet. Cooking fish should be about 25-30 minutes.
Mullet in a double boiler
Ingredients:
- gray mullet - 500 g;
- ginger - a piece in 2.5 cm;
- green onions - 4 feathers;
- soy sauce - 2 tbsp. spoons;
- sesame oil - 2 tbsp. spoons;
- garlic - 4 cloves;
- salt, pepper - to taste.
Preparation
We clean the mullet, mine, cut the fins and make small lateral incisions along the sides. In each of the notches we rub salt, pepper and grated ginger. Place the fish in the steamer bowl and cook for 15 minutes.
Juices, isolated by the fish during cooking, are half evaporated in a frying pan and water them with mullet. Thin plates of garlic are fried in sesame oil until golden in color and we serve them to fish along with soy sauce.
Mullet in aerogrill
Ingredients:
- mullet - 6 pcs.
For sauce:
- olives - 180 g;
- capers - 30 g;
- anchovies (fillets in oil) - 6 pcs .;
- parsley - ¼ of the beam;
- olive oil - 2 tbsp. spoons;
- Dried tomatoes - 2 pcs.
Preparation
We cleaned the mullet and mine, put it in aerogril, lightly sprinkled with salt (as our sauce is already sufficiently salty). We cook the fish for 10 minutes at 200 degrees.
In the meantime, make a simple sauce: in a blender, mix olives, capers, anchovies and tomatoes, add chopped parsley and olive oil.
We serve mullet with sauce and fried potatoes. Bon Appetit!