Crispy red mullet with paprika couscous

Crispy-red-mullet-with-paprika-couscous-4
This dish provides a great range of aromatic flavors. Simple and delicious!

 

Difficulty: Medium

Time: 20 min. preparation time, 0 min. baking time

Nutrition: Calories ca 515 / Protein 33g / Carbohydr. 76g / Fat 5g

Ingredients (2 servings)

4red mullet fillets
200 gcouscous
200 mlvegetable stock
20 gcilantro
20 gmint
20 gparsley
3 tbsppaprika paste
1 tbspall-purpose flour
1 sprigthyme
1 sprigrosemary
1 clovegarlic
1 tbspbutter
1 tspturmeric
vegetable oil for frying
salt
pepper
paprika paste for garnishing

Utensils

frying pan, large saucepan, cooking spoon, cutting board, knife

Wine Tip

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.

Step 1

Crispy red mullet with paprika couscous

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

Step 2

Crispy red mullet with paprika couscous

In the meantime, pick coriander, mint, and parsley leaves. Finely slice them.

cutting board, knife

20 g cilantro / 20 g mint / 20 g parsley

Step 3

Crispy red mullet with paprika couscous

Stir herbs and paprika paste into cooked couscous. Season again to taste with salt and pepper.

cooking spoon

3 tbsp paprika paste / salt / pepper

Step 4

Crispy red mullet with paprika couscous

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