Red Mullet and Candied Fennel

This Red Mullet and Candied Fennel is the perfect combination for a nice Spring lunch with friends… The wok grilling method of cooking, makes the most of the delicate sweetness of Red Mullet.

First, here is the list of the different Ingredients you will need to make the Red Mullet and Candied Fennel that serves 4 

  • 1 sprig rosemary
  • Juice of 2 lemons and zest of one.
  • 20 ml or 4 tsp olive oil
  • 4 fennel bulbs
  • 1 small onion
  • 8 red mullet fillets
  • Salt and freshly ground pepper

Here are now the few steps you will have to follow to make the Red Mullet with Candied Fennel

To start, in a small saucepan, crush the rosemary, add the lemon zest and olive oil. Let cook on low heat for 3 to 5 minutes, then remove from heat and let steep.

While the rosemary and lemon is cooking, slice the onion and fennel in thin, long stripes.

Now, In a wok, put half of the rosemary oil and let the onion sweat with a pinch of salt. Once the onion is translucent, add the thinly sliced​​ fennel bulbs, add salt and pepper and cook over medium heat for about 1/2 hour, stirring regularly, then halfway through, cover and continue cooking, adding the lemon juice.

Then, place the grill wok and put the fish fillets on it. Salt and pepper, cover and let steam for 3 to 5 minutes or until the Red Mullet filets are cooked. Then remove the lid and drop the red mullet fillets off the grill and off the heat. Leave the fennel stew until the water evaporates. Finish with a few tablespoons of rosemary oil and let reduce a little longer.

In a plate, place a little fennel compote and place two red mullet fillets,skin side toward the top. Drizzle with rosemary oil and garnish with a sprig of rosemary. Serve quickly.

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