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Mullet with lemon-orange marinade
In ancient Rome, food was protected from spoilage by sea water. Then the water was replaced with wine, later with vinegar. An acidic environment is the basis of any marinade. And the marinades themselves are a great way to diversify the table in early spring.
How to cook Mullet with lemon-orange marinade
Step 1
For the sauce, combine chopped shallots and capers in a small saucepan, add vinegar and water. Put on low heat, boil down to a third of the volume of liquid and set aside.
Step 2
In another saucepan, mix the juice of oranges and lemons, add tarragon. Reduce over low heat to half the volume and strain through a sieve into a pan with shallots and capers.
Step 3
Dredge the fish lightly in flour and season with salt. Heat 1 tbsp. a spoonful of oil and fry the fillet, putting the skin down, until crispy. Turn off the heat, turn the fillet over and leave in the pan for a few minutes.
Step 4
Put the fish on a plate and pour over the sauce. You can serve it with lettuce leaves.
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