Fried mullet with garlic and tarragon green beans and romesco sauce

Fried mullet with garlic and tarragon green beans and romesco sauce
 
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This recipe was uploaded
by tonemid

 
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Ingredients

Ingredients
Method
 
  • 7-8 tomatoes
  • 3 fat garlic cloves, unpeeled
  • 100 g stale white bread, without crust, in chunks
  • 50 ml sherry vinegar
  • ½ tsp pimentón de la Véra piccante (or 2 tsp paprika + ¼ tsp cayenne) (or to taste)
  • 150 g almond slivers, toasted in a dry pan
  • 120 ml extra virgin olive oil
  • Small handful of flatleaf parsley leaves, coarsely chopped
  • Salt
  • 400 g French green beans, trimmed
  • Knob of butter
  • 2 garlic cloves, sliced
  • Plenty of finely chopped Spanish tarragon
  • Salt and pepper
  • 4 mullet fillets, each weighing 150 g
  • Olive oil
  • Salt
  • Pepper
  • Freshly squeezed lemon juice
Roast whole tomatoes and unpeeled garlic cloves in a 150C oven for half an hour or so. Meanwhile, soak the bread in the vinegar. Peel tomatoes and garlic, and place in a food processor together with all the other sauce ingredients. Pulse until almost smooth. The sauce should have pesto consistency. If it is too runny, add breadcrumbs. If it is too dry, add a bit of plain olive oil. Check seasoning, and add more salt, pimentón or vinegar if needed.

Boil beans in plenty of salted water until al dente. Drain, and chill in an ice bath. When chilled drain again, and put aside. In a pan large enough to accommodate the beans, very gently fry the garlic in butter until soft. Turn off the heat. When nearly ready to serve, add beans plus a few drops of water. Steam under a lid until heated through. Season with sea salt and freshly ground pepper. Stir in plenty of tarragon.

Fry the fish in olive oil until done. Season, and squeeze a generous amount of lemon juice over it.

Divide fish fillets among 4 heated plates. Scoop sauce over the fish. Place beans
alongside of it. Serve with excellent bread.

Fried mullet with garlic and tarragon green beans and romesco sauce

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This recipe was uploaded by tonemid

 
 

Method


Roast whole tomatoes and unpeeled garlic cloves in a 150C oven for half an hour or so. Meanwhile, soak the bread in the vinegar. Peel tomatoes and garlic, and place in a food processor together with all the other sauce ingredients. Pulse until almost smooth. The sauce should have pesto consistency. If it is too runny, add breadcrumbs. If it is too dry, add a bit of plain olive oil. Check seasoning, and add more salt, pimentón or vinegar if needed.

Boil beans in plenty of salted water until al dente. Drain, and chill in an ice bath. When chilled drain again, and put aside. In a pan large enough to accommodate the beans, very gently fry the garlic in butter until soft. Turn off the heat. When nearly ready to serve, add beans plus a few drops of water. Steam under a lid until heated through. Season with sea salt and freshly ground pepper. Stir in plenty of tarragon.

Fry the fish in olive oil until done. Season, and squeeze a generous amount of lemon juice over it.

Divide fish fillets among 4 heated plates. Scoop sauce over the fish. Place beans
alongside of it. Serve with excellent bread.
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