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Master class: Red mullet with stewed garlic

Yankel Shane
For Friday

29.12.2006, 37 (37)

I think it's time to cook red mullet - a wild, deep-sea Mediterranean fish. At first glance, it may seem strange that I cook red mullet in winter. But the fact is that in winter in the Mediterranean Sea the fish is of much better quality than in summer.

In principle, it can be prepared in any way you like: deep-fried, fried in a frying pan, baked. But I want to offer grilled red mullet - that’s what the Italians do.

I use a professional indoor grill, but red mullet can also be cooked on a regular grill at home. On average, you need 4-5 fish per serving, 100 grams each, it is better if the fish are the same.

The first thing you need to do is gut it. Then cut each fish diagonally along the top. This is necessary so that it is fried evenly on all sides.

After cutting, dip the red mullet in olive oil with salt and pepper. Then we place the pre-cooked confit garlic inside the carcass. Peeled garlic cloves should be simmered for 15 minutes in olive oil at a temperature of 20-30 degrees. After placing the garlic in the fish, season it lightly with fresh thyme and rosemary and sprinkle with coarse sea salt.

For garnish, you can take a few slices of eggplant, zucchini and sweet pepper, cut into slices. Let's roll it all in oil. And to the grill. To avoid drying out the fish, it is enough to fry it in a closed grill for 6-7 minutes or 9-10 minutes on a regular grill. In a closed grill there is no need to turn the fish, but it is better to turn the vegetables after three minutes. If you're grilling on a regular grill, turn the mullet over halfway through cooking. The aroma of the fish comes from the smoke from the coals. If I were in the south, I would take coals from orange, tangerine, and lemon trees, but here we use birch.

And after 7-10 minutes everything is ready: the fish and the side dish, all that remains is to choose the wine. I recommend white, preferably semi-sweet, wine; our fish has a rather aggressive taste due to herbs, so Riesling or Gewurstraminer are ideal. There is no need to pour lemon juice on the fish, but you can put lemon on a plate and let the guest decide what to do with it.