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Coorong mullet escabeche

  • 6servings

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H
MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Chromium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 25 ml olive oil

  2. 1 garlic clove, thinly sliced

  3. 100 gm (about 1 bunch) Dutch carrots, thinly sliced diagonally

  4. 1 celery stalk, peeled, thinly sliced diagonally

  5. small fennel bulb, peeled, shaved on a mandolin

  6. red birds-eye chilli, thinly sliced

  7. 75 ml cabernet sauvignon vinegar

  8. 2 1/2 tsp caster sugar

  9. 1 1/4 tbsp sweet smoked paprika

  10. Pinch of saffron threads

  11. Finely grated rind and juice of 1 1/2 navel oranges (165ml juice)

  12. 75 ml dry white wine

  13. 250 ml (1 cup) fish or chicken stock

  14. 1 1/2 small Spanish onions, thinly sliced

  15. 50 gm pitted black manzanillo olives

  16. 75 gm podded broad beans (about 300gm unpodded), blanched and peeled

  17. 1 1/2 tbsp extra-virgin olive oil, plus extra for brushing

  18. cup (loosely packed) basil leaves

  19. 3 coorong or red mullet fillets (about 80gm each), pin-boned, halved

Instructions Jump to Ingredients ↑

  1. Serves 6 Prep time 20 mins, cook 30 mins (plus cooling)

  2. This dish is served as part of a tasting plate called 'Mediterranean-inspired delicacies from the sea' that also includes octopus salad and tuna crudo. They would also make great entres; just double them.

  3. Heat olive oil in a wide saucepan over low heat, add garlic and stir until aromatic (1-2 minutes), then add carrot, celery, fennel and chilli and stir occasionally until soft (5-7 minutes). Add vinegar, sugar, paprika and saffron, stir to combine and season to taste with sea salt. Add rind, juice, wine and stock, bring to the boil over medium heat, then simmer over low heat until vegetables are very tender (10-15 minutes). Add onion, olives and broad beans, remove from heat and set aside to cool. Drain (reserve 125ml liquid), then combine vegetables with extra-virgin olive oil, basil and reserved liquid.

  4. Preheat a grill to high. Lightly season mullet, brush skin side with olive oil and place skin-side down on an oil-greased baking tray. Grill until just cooked through (2-3 minutes) and serve immediately with vegetable mixture.

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