Crispy red mullet with paprika couscous
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 515 / Protein 33g / Carbohydr. 76g / Fat 5g
Ingredients (2 servings)
|4||red mullet fillets|
|200 ml||vegetable stock|
|3 tbsp||paprika paste|
|1 tbsp||all-purpose flour|
|vegetable oil for frying|
|paprika paste for garnishing|
frying pan, large saucepan, cooking spoon, cutting board, knife
Riesling late vintage, dry, 2012
Riesling late vintage wine persuades wine-lovers with a fine acidic structure and a fruity bouquet. The wine is a real treat in combination with red mullet.
Heat up vegetable stock. Season with turmeric, salt, and pepper. Once it comes to a boil, remove from stove and stir in couscous. Let sit, according to package instructions, for approx. 5 min. until the couscous is cooked.
large saucepan, cooking spoon
200 ml vegetable stock / 1 tsp turmeric / 200 g couscous / salt / pepper
In the meantime, pick coriander, mint, and parsley leaves. Finely slice them.
cutting board, knife
20 g cilantro / 20 g mint / 20 g parsley
Stir herbs and paprika paste into cooked couscous. Season again to taste with salt and pepper.
3 tbsp paprika paste / salt / pepper
Heat up some vegetable oil in a frying pan. Lightly coat the skin side of the red mullet fillets with flour. Fry filets for approx. 1 – 2 min. on the skin side. Turn fillets over. Add butter, thyme, rosemary, and crushed garlic to the pan. Season with salt and pepper and finish cooking for another minute. Serve fillets on top of couscous and garnish with some dollops of paprika paste.
frying pan, cooking spoon
4 red mullet fillets / 1 tbsp all-purpose flour / 1 tbsp butter / 1 sprig thyme / 1 sprig rosemary / 1 clove garlic / salt / pepper / vegetable oil for frying / paprika paste for garnishing