Pickled Red Mullet with Spanish Onions
Recipe by Lee Hokianga from Short Orders
Executive sous chef at MG Garage, Lee Hokianga presents this delicious entree.
Serves 3
Ingredients
- 6 red mullet fillets
- 2 tablespoons Lemon Juice
- 2 tablespoons white wine vinegar
- 2 teaspoons Salt
- 2 teaspoons Sugar
- 1 small Spanish Onion
- ¼ teaspoon Cayenne pepper
- 2 ripe Tomatoes blanched
- Extra Virgin Olive Oil
- Parsley
- cracked Black pepper
Method
- Remove the skin and the pin bones from the fish.
- Lay fish flat down in a bowl as evenly as possible.
- Into a second bowl add lemon juice, white wine vinegar, salt and sugar.
- Slice onion into rings – not too thick.
- Add onion to marinade and leave for a few minutes.
- Sprinkle fish with cayenne pepper then lay onions over fish.
- Slice tomatoes.
- Dip them in marinade and place them on top, pour liquid over fish then cover.
- Refrigerate for 24 hours.
- To serve, place two fillets with some onion and tomato on a plate, and finish with chopped parsley, oil, salt and pepper. Great served with some crusty bread.
