Mullet & Vegetables
Mullet & Vegetables
Enjoy quick and easy seafood recipe by Tareq Taylor from Tareq Taylor's Nordic Cookery.
  • Difficulty Level Easy
  • Technique Broiling
  • Preparation Time 10 minutes
  • Cooking Time 45 minutes
  • Yield 4 servings
  • 700 grams Mullet fillets (keep the skin on)
  • 2 tablespoons Butter
  • Salt
  • 400 grams fresh Potatoes
  • 400 grams Parsley root
  • 400 grams Carrots
  • Broth
  • 2 sticks Celeries
  • 2-3 Leaves lovage
  • 400 millilitres dry White wine
  • 3 Tomatoes
  • 1 teaspoon Fennel seeds
  • 2 head of Crown dill
  • 1 litre Water
  • 1 tablespoon Butter
  • Salt
  1. Cook the fish on it´s skin in a hot pan in plenty of butter. Baste the fish with the butter using a spoon while cooking it. Salt to taste
  2. Serve the fish together with fresh potatoes, parsley root, carrots, foamy broth and garnish with flower cress, edible flowers and beach mustard
  3. Put all ingredients for the broth in a pot and cook for 30 minutes
  4. Strain off the broth and reduce to half. Salt to taste
  5. Add the butter and mix until the broth is nice and frothy
  6. Peel the parsley root and the carrots. Wash the potatoes. Cut the parsley root and the carrots into big pieces and cook in lightly salted water together with the potatoes
  7. Garnish with flower cress, edible flowers and beach mustard

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