Red mullet with pomegranate sauce – 55000 Recipes. Passion for food

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Red mullet with pomegranate sauce

Susie Diaz teaches us how to make a simple and delicious recipe for red mullet with pomegranate sauce

Chef: Susie Diaz

Self-taught, didactic and now popular, Susie Diaz became one of the few women to reach the first ward on her own. gastronomically with a memory-inspired kitchen.

Ingredients

  • For the mullets
  • Mackerel
  • Sherry vinaigrette
  • Sugar
  • Coarse salt
  • For the pomegranate sauce
  • The thorns and heads of mullet
  • 300g of water
  • 150 g of pomegranate juice
  • 25g brandy
  • 25g wine vinegar
  • Flour
  • Extra virgin olive oil
  • For pomegranate vinaigrette
  • 30g of olive oil
  • 10g apple cider vinegar
  • 10g of pomegranate juice
  • Sol
  • Pepper

Preparation

For the pomegranate sauce

  1. Put a few drops of olive oil in a saucepan and bake the thorns and heads of the red mullet (pre-floured).
  2. When they are golden, flambé with brandy and moisten with vinegar.
  3. Then moisten with water and pomegranate juice and let it cut a little more than half.
  4. Strain and keep hot.

For pomegranate vinaigrette

  1. Put the salt and pepper in a bowl, add the vinegar and pomegranate juice until the salt dissolves well.
  2. Add the butter little by little, beating with a stick until assembled, set aside cold.

Presentation

  1. Grill the red mullets with a few drops of olive oil, leaving them juicy.
  2. Put the pomegranate sauce very hot in a plate and on top of it the red mullet, touch with salt, accompany with the escarol salad and the pomegranate seeds.
  3. Dress to our liking with pomegranate vinaigrette.



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David from 55000 Recipes