Fish with Pork Fat & Balsamic
Fish with Pork Fat & Balsamic
Savour this quick and easy seafood recipe by Tareq Taylor from Tareq Taylor's Nordic Cookery.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 10 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
  • 700 grams Mullet fillet
  • 50 grams smoked Lard (bacon fat can be used)
  • Salt
  • Balsamic and Red wine sauce
  • 100 millilitres Balsamic vinegar
  • 100 millilitres Red wine
  • 2 tablespoons Butter
  • ½ Banana shallot – chopped very fine
  • 1 bunch fresh Dill – chopped
  • For serving
  • 100 grams fresh Spinach
  • 200 grams fresh Green sweat peas
  • 1 tablespoon Butter
  • Salt
  • 4 tablespoons freshly grated Horseradish
  • Garnish with flower cress
  1. Cut the fillets into serving size. Heat up a frying pan and melt the lard. Add a little salt to the pan and fry the fish with the skin side down. Baste the fish using a spoon. Salt to taste
  2. Bring the balsamic vinegar to a boil in a small pot and reduce until half is left. Add the red wine and reduce until 20% is left
  3. Take the pot off the heat and add the butter
  4. Just before serving, add the chopped onion and the dill
  5. Fry the spinach and the peas in a hot pan in butter. Salt to taste
  6. Serve the fish with the red wine sauce, spinach and peas, grated horseradish and garnish with flower cress

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