red mullet with baked beetroots

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Red Mullet with oven-baked beetroot, saffron potatoes and anchovies dressing
Serves 42 (red mullet) or 4 filets ½ dl olive oil
Salt and pepper
2 to 3 beetroots about the size of a medium apple
Sea saltRosemary or thyme
Or olive oil, fresh herbs and salt
Anchovy Dressing
3 anchovy fillets
1 clove garlic, peeled and crushed
1 Tbsp white wine vinegar
100ml olive oil
½ tsp chopped tarragon
350 g potatoes cut into pieces
5 stamens of saffron
25g butter
Salt and pepper
To prepare the beetroot, clean the beetroot with a vegetable brush, Lay in a small casserole or pan and cover with salt, cover and bake in the oven until soft 180 degrees for about 1 hour or if you don’t have salt on flow! Lay a piece of strong aluminium foil out on a baking sheet, sprinkle over a little sea salt and fresh herbs, lay on the beetroot and drizzle over olive oil, make the foil into a parcel, place in the oven as for the salt crust.
Remove from the oven, peel and cut into brunoise. Small squares!!! If you have used salt be careful with peeling, brush of well before peeling so that the salt does not get into the beetroot. Place the potatoes in a pan of cold water bring to the boil, add the saffron and a large pinch of salt cook for about 20 minutes. Drain well, keep warm. To serve toss the potatoes in a little melted butter, season well. For the anchovy dressing, put the anchovies, garlic and white wine vinegar into a food processor and whiz to a rough puree, then add the olive oil slowly, with the machine running until amalgamated. Transfer the dressing to a bowl and stir in the blanched and chopped tarragon.
If using whole fish, remove the filets from the bones and remove the pin bones from the filets. Score the skin in 2 places. Heat a frying pan till hot and add a little olive oil. Season the fish fillets and place them in the hot pan, skin side down. Cook for 2-3 minutes until the skin is crisp. Transfer to a greased baking sheet to be finished a la minute in the oven. Or grill the fish instead of frying under a hot grill for 4 minutes.
To serve, Spoon the beetroot in a line on the plate, lay the fish at an angle on the beetroot, spoon the sauce over the fish and spoon the potatoes on the plate.

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