Thinlip Grey Mullet
Category
COOKING EVERY FISH IN THE WORLD BIN: Chelon ramada
FR: Mulet porc
GER: Dünnlippige Meeräsche
IT: Cefalo calamita / botolo
ESP: Morragute / capiton
CRO-SRB: Cipal balavac
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Ingredients (serves 2):
800g-1kg whole grey mullet
2 yellow & 2 green round courgettes
1 minced shallot
Olive oil
Thyme & rosemary
Diced tomatoes or pico de gallo
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Recipe:
1. Fillet the fish as shown in this reel.
2. Courgettes / zucchini: slice these into slices, arrange in an oven dish, sprinkle the shallot on top, drizzle with olive oil, add the herbs and season. Cover and confit at 120C for about 1 hour.
3. Fish: sear one fish fillet on the skin until golden, flip over and finish cooking of the heat. Steam the other fillet for about 8 minutes and peel off the skin. Garnish with pico de gallo and tell me which recipe you prefer!