Juicy roasted red mullet with spinach sauce and roasted nuts. The red mullet is valued for its delicate taste and the absence of a sharp fishy smell. There are few bones in it, and it is easy to cook. The refined taste of fish is better to support not too spicy sauces and side dishes. Fried red mullet goes well with spinach sauce, as a garnish you can use French vegetable garnish for fish, and what about roasted nuts… well, you have to try it.

Русский

RED MULLET WITH SPINACH SAUCE

Ingredients (2 servings)

  • 2 x 250 g Red Mullet (fresh or frozen)
  • 250 g Spinach (fresh or frozen)
  • ~ 2 tbsp Flour
  • 1-2 Garlic Cloves
  • 20 g Butter
  • 1 tbsp Pine Nuts
  • 1 tbsp Almond Nuts
  • 1 tbsp Pistachio Nuts
  • Vegetable Oil
  • Salt

Instructions

Wash the fish, clean the scales *. Remove fins with scissors. With a sharp knife, make an incision along the dorsal fin and gills on both sides. Remove the head and spine **, keeping the abdomen whole. Rinse the whole fillet with cold water.
* Frozen fish must be completely thawed in the refrigerator.
** It is not necessary to make a whole fillet – you can cut the fish into individual fillets in the usual way, but do not remove the skin.

Heat the butter over medium heat in a small saucepan. Crush garlic cloves with a knife blade. Add garlic to the pan, fry it until golden brown. Remove the garlic, add spinach. Salt the spinach, cover with a lid and simmer for 5-6 minutes, stirring occasionally. Strain the spinach, blend with a blender.
Frozen spinach does not need to be defrosted.

Coarsely chop pistachio nuts with a knife.

Preheat the skillet without oil over medium heat. Add pistachio nuts, add pine nuts after 30 seconds, add almond nuts after another 30 seconds. Fry until golden brown.
If you have whole almond nuts, you also need to chop them with a knife. In this case, you fry almond and pistachio nuts together; after 30 seconds, add pine nuts, fry until golden brown.

Put the flour in a small flat bowl.

Put the fish in flour with the skin side down.

Heat the oil in a frying pan over medium heat. Put the fish fillet with the skin side down. Slightly salt the fish. Fry for 1-2 minutes pouring with the oil from the pan. Remove the fish to a paper towel.
Frying time depends on the size of the fillet – bigger is the fish, more time it will take the frying.

Serve the fish with spinach sauce and nuts.

Fried red mullet with spinach
Red Mullet with Spinach Sauce and Nuts
★★★★★
    Juicy roasted red mullet with spinach sauce and roasted nuts
    Red Mullet with Spinach Sauce and Nuts
    Servings: 2
Ingredients
  • 2 x 250 g Red Mullet 
  • 250 g Spinach 
  • ~ 2 tbsp Flour
  • 1-2 Garlic Cloves
  • 20 g Butter
  • 1 tbsp Pine Nuts
  • 1 tbsp Almond Nuts 
  • 1 tbsp Pistachio Nuts
  • Vegetable Oil
  • Salt
Instructions
  1. Remove fins with scissors.
Remove the head and spine.
Crush garlic cloves with a knife blade.
Heat the butter. Add garlic to the pan.
Fry it until golden brown.
Remove the garlic, add spinach. 
Salt the spinach, cover with a lid. 
Simmer for 5-6 minutes, blend with a blender.
Chop pistachio nuts with a knife.
Fry nuts until golden brown.
Put the fish in flour with skin side down.
Heat the oil in a frying pan.
Put the fish fillet with skin side down.
Salt the fish.
Fry for 1-2 minutes pouring with the oil from the pan.
Remove the to a paper towel.
Serve the fish with spinach sauce and nuts.
    red mullet, fried red mullet, spinach, sauce, nuts
      Red Mullet with Spinach Sauce and Nuts