Pan fried red mullet with thyme flowers and honeyed artichokes Recipe
a delicious summer fish course made with pan fried mullet, seasoned with thyme and honeyed artichokes.
-
45mins
-
0mn
-
0mn
- Red mullet fillet(s) 140g : 6 whole
- Olive oil : 40 ml
- Thyme flower : 5 g
- Young violet de Provence artichoke : 18 whole
- Spring onion(s) : 12 whole
- Honey : 20 g
- Fine salt : 6 pinch(es)
- Freshly ground black pepper : 6 Turn
- Lemon(s) : 1 whole
- Courgette(s) : 3 whole
- Red pepper(s) : 2 whole
-
ETAPE 1
Use a fish-bone remover to remove the bones from the red mullet fillets.
-
ETAPE 2
Preheat the oven to 220 C.
-
ETAPE 3
Grease a baking tray with olive oil and sprinkle with a pinch of salt and a pinch of Piment d'Espelette.
-
ETAPE 4
Place the fillets of fish on the baking tray, skin side up.
-
ETAPE 5
Scatter some thyme over the top and re-season.
-
ETAPE 6
Peel the spring onions and cut into four. Keep the green stems and finely slice.
-
ETAPE 7
Slice the courgettes into rounds.
-
ETAPE 8
Peel the peppers and cut into fine slices.
-
ETAPE 9
Squeeze the juice from the lemon.
-
ETAPE 10
Cut the artichokes into four and roll them in the lemon, to prevent them from turning black.
-
ETAPE 11
Heat a wok and add some olive oil.
-
ETAPE 12
Sweat the spring onions and the artichokes in the wok and then season. Half-fill the wok with water, cover with a lid and leave to cook for 5 minutes.
-
ETAPE 13
Add the peppers, courgettes and honey.
-
ETAPE 14
Check the seasoning and cook for a further 3 minutes.
-
ETAPE 15
Remove the wok from the heat and put aside with the lid still on.
-
ETAPE 16
Add the chopped chives to the vegetables just before serving.
-
ETAPE 17
Place the mullet fillets in the oven and cook at 220 C for 4 to 5 minutes.
-
ETAPE 18
Dress and serve, sprinkling with a little fleur de sel.
«This dish can be made with other types of fish.»
