Red Mullet with Penja Pepper and ChardTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:17.7 kcal
Proteins:1.2 g
Fats:0.3 g
Carbohydrate:3.3 g
Fibers:1.1 g
Sugar:2.4 g
Cholesterol:0 mg
Sodium:8.1 mg
Calcium:16.3 mg
Energy:57 kcal
Proteins:3.8 g
Fats:1 g
Carbohydrate:10.5 g
Fibers:3.4 g
Sugar:7.7 g
Cholesterol:0 mg
Sodium:26 mg
Calcium:52.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
fillets of red mullet
4
ribs of swiss chard
2
zucchini
4
zucchini flowers
olive oil
freshly ground pepper
**Fried Herbs
flat leaf parsley
basil
chervil
rice flour
1
egg yolk
oil
METHOD
- Prepare the chard: separate the ribs from the green part. Using a small pointed knife, remove the thin membrane covering the ribs. Steam at 65° C (130° F) or in a pressure cooker - allow about 10 minutes once the cooker starts to hiss.
- Cut each rib the same size as the mullet fillet.
- Cut the zucchini into little oval balls, leaving the skin on one side, and cook in boiling water with a pinch of salt.
Frying
- Combine the rice flour and egg yolk with a little water to make a fairly thin batter.
- Dip the herbs and mesclun into the batter and fry at 150° C (300° F). Keep warm, uncovered.
Finishing and presentation
- Cook the red mullet, skin side down, for a few minutes. Remove from the skillet once the flesh loses its transparency.
- Place a chard rib on each plate. Season with olive oil and a pinch of thyme.
- Heat the zucchini in a little pesto, then arrange around the fish. Allow at least 3 zucchini balls per plate.
- Add the fried herbs and zucchini flower.
- Add a grinding of pepper on the fish. Serve hot.
