Red mullet à la Grecque
A la Grecque is a classical French technique using Greek flavours. It’s light and good for the health-conscious. The acid in the orange juice helps to cook the fish. This dish can be made in advance and the flavour certainly improves with age.
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Serves
10
Cooking Time
Prep time 15 mins, cook 20 mins (plus chilling)
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1 tbsp
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extra-virgin olive oil
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½
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Spanish onion, finely chopped
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½
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garlic clove, finely chopped
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1 litre (4 cups)
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freshly squeezed, strained orange juice
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Pinch
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of saffron threads
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2
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carrots, sliced diagonally
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200 gm
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turnips (about 3 small), finely chopped
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20
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red mullet fillets, bones removed (see note)
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To serve:
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shiso cress
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1
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Heat oil in a pan and cook onion and garlic over medium heat until softened (3-4 minutes). Add orange juice and saffron and bring to the boil. Add carrot and turnip, reduce heat to low and simmer until juice reduces slightly and vegetables are tender (10-15 minutes).
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2
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Place mullet skin-side up in a lightly oiled deep-sided tray. Pour over orange juice mixture, season to taste, cool, then cover with plastic wrap and refrigerate until well chilled (2½-3 hours). Serve mullet and vegetables drizzled with marinade and scattered with shiso cress.
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Note Red mullet is often sold as a whole fish. Ask your fishmonger to clean and fillet it for you. You may need to order it in advance.
Drink Suggestion A white wine with bright aromatics and vibrant acidity, such as the 2006 Antonopoulos Adoli Ghis, which is a blend.
RECIPE George Calombaris
PHOTOGRAPHY Tara Fisher
DRINK SUGGESTION Andrew Phillpot