紅鯔魚

野生魚類在東北​​大西洋捕獲

許多餐館對這種魚有很高的敬意。 它有一個密集及非常白的肉。 著名的Poutargue(也稱為白魚子醬)是用它的魚籽製成的。 它具有明顯的味道,可以烤製。 我們建議原條烹飪,因為它的肉很易散。

 

整條魚和魚肉的重量比為2:3,這意味著對於500克的魚,您將獲得220克的魚肉。

一條大約500克的魚可作為2人的前菜或1人的主菜。

產品特點:原條或魚柳
法國名字:ROUGET(Mullus barbatus,Mullus surmuletus)
產地:BRITTANY

179.00 $

                                                 Pan-fried red mullet Recipe with thyme

                                                                                               4 garlic cloves, unpeeled                                                                        1 tbsp olive oil

                                                                                               25g/1oz butter                                                                                          1 handful of thyme sprigs

                                                                                                juice of ½ lemon                                                                                     sea salt and freshly ground black pepper

                                                                                               1 Recipe quantity Warm Crushed Potatoes with Coriander & Lime, to serve

                                                                                                4 whole red mullet, about 175g/6oz each, scaled and gutted by your fishmonger, or 8 fillets, skins on

 

  1. Preheat the oven to 180°C/350°F/gas 4. Bring a saucepan of water to the boil and blanch the garlic for 3–4 minutes. This will ensure that it cooks in the same time as the fish. Drain and pat dry with kitchen towel.
  2. Heat the olive oil in a large, heavy-based frying pan over a medium heat. Season the whole fish with salt and pepper, then add them and the garlic to the pan. Cook for 2 minutes or until the skin is a lovely golden colour.
  3. Turn the fish over, add the butter and thyme and cook for a further 2 minutes. Transfer to a baking tray and bake in the preheated oven for 3–4 minutes or until the flesh starts to break up.
  4. Remove from the oven, drizzle the fish with the lemon juice and season with salt and pepper.