Red Mullet Fillets with Zucchini Caprese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 small fish (s), (red mullet), ready to cook
- 1 handful cocktail tomatoes
- 3 stalks basil
- 2 small zucchini, very young
- 1 scoop / n mozzarella, (buffalo mozzarella)
- Aceto balsamico, good
- olive oil
- Salt, (fleur de sel)
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Fillet the red mullets.
- Quarter the cocktail tomatoes and scrape out the core (tomato fillets). Pluck the basil leaves.
- Cut the zucchini lengthways into wafer-thin slices with the peeler and season with salt. Let stand for about 30 minutes. Then drain the zucchini in a colander and rinse with a little cold water.
- Drain the buffalo mozzarella and tear apart with your fingers.
- Heat some olive oil in a non-stick pan. Fry the red mullet fillets on the skin side until crispy. Salt and pepper on the meat side, turn and let simmer briefly.
- In the meantime, stir a vinaigrette with the whisk with the fleur de sel, black pepper, balsamic vinegar and olive oil. Mix the tomato fillets with the basil leaves and marinate with the vinaigrette.
- Arrange the tomato and basil salad. Place the zucchini strips in the middle and drizzle with the remaining vinaigrette from the bowl.
- Place the fried red mullet fillets and the mozzarella pieces and garnish with the tomato fillets and basil.
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