Red mullet in the oven recipes. Fried, baked red mullet: cooking recipes. Red mullet baked in foil with herbs

Is a red mullet. The recipes for this valuable fish are very diverse. Most often it is fried or baked. At the same time, fried red mullet is considered one of the most appetizing snacks. It can be gnawed like seeds, washed down with a glass of cold beer. Let's get acquainted with the best recipes for cooking this fish.

A bit of history

As soon as this cute fish is not called. And all her names are pretty cute - barvena, sultanka, red-bearded, mule, barbunya, barbunka. This marine inhabitant is not only very beautiful, but also has outstanding taste. She has unusually tender meat, saturated with the smell of the sea and acquiring a pleasant pink color during cooking.

Red mullet has been caught off the coast of the Black and Mediterranean Seas since ancient times. It was especially highly valued in ancient Rome. Moreover, in those days it was believed that the larger the fish, the more appetizing it is. Experience shows that this is not actually the case.

Fried red mullet. Ingredients

This is the easiest way to cook valuable fish. Many consider it to be the most successful. In any case, it is fried red mullet that is highly valued on the Mediterranean shores. The recipe for this delicious dish is below. For it you will need the following ingredients:

• red mullet - half a kilogram;
• flour - 200 grams;
• starch - 50 grams;
• salt - to taste;
• black pepper - to taste.

Cooking methods

1. First, you should wash and clean the red mullet from the scales. Then each fish needs to rip open the abdomen and pull out the insides from it.
2. Next, the flour must be mixed with pepper, salt, starch and roll the red mullet in this mixture.
3. Then the fish must be placed in a pan with hot vegetable oil and fried on both sides until golden brown.
4. After that, the finished red mullet should be put on a dish, sprinkled with freshly ground black pepper and served with herbs and lemon.

This is how fried red mullet is made. Even a novice cook can master the recipe for this dish in a matter of minutes.

Red mullet baked in the oven. Ingredients

A less common method of preparing the fish we are describing. However, this does not make the baked red mullet any less tasty. Recipes for this dish have been perfected for centuries. One of them involves the use of such products:

• red mullet - four pieces;
• salt, pepper - to taste;
• olive oil - three to four tablespoons (tablespoons);
• garlic - two cloves;
• parsley - half a bunch.

Red mullet baked in the oven. Cooking method

1. First, the red mullet should be washed, rid of the insides and scales, and dried.
2. Next, the fish must be peppered and salted to taste.
3. Then you need to put it in a bowl and pour oil.
4. After that, chop the garlic and put it on the fish.
5. Then parsley must be chopped into small pieces, put in a bowl and gently mixed with the rest of the ingredients. Next, the fish should be allowed to marinate for half an hour.
6. Then the red mullet should be put in a refractory dish, placed in the oven and baked at a temperature of 180 degrees. The meal preparation time is approximately 40 minutes.
7. After that, our fried red mullet will be ready for use. The recipes for this dish say that it goes well with fresh herbs and lemon slices.

Red mullet with thyme and lemon. Ingredients

Almost any fish is "friends" with lemon juice and herbs. The red mullet is no exception. However, for its preparation it is better to use fresh herbs, such as thyme.

Ingredients:

• red mullet - 650 grams (6 medium-sized fish);
• fresh thyme - a few branches;
• lemon - one piece;
• wheat flour - for roasting;
• olive or vegetable oil - to taste;
• pepper (freshly ground, black) - to taste;
• salt - to taste.

Red mullet with thyme and lemon. Cooking method

1. First you need to gut the fish and clean it from scales. Then it must be washed in running water and placed in a colander to get rid of excess moisture.
2. Next, the lemon must be thoroughly (with a brush) washed in warm water and cut into circles, which should then be cut into neat wedges.
3. After that, you need to break the thyme sprigs in half.
4. Then a baking sheet for baking fish should be covered with foil.
5. Next, pour a small amount of vegetable oil into a small plate to lubricate the fish, and pour a few tablespoons of wheat flour into another container.
6. After that, you need to turn on the oven and heat it up to 220 ° C.
7. Then the fish must be seasoned from the inside with freshly ground black pepper, sprinkle with salt, put thyme and a few slices of lemon into each belly.
8. Next, you need to moisten your fingers in olive or vegetable oil and lightly grease the red mullet on the outside with it.
9. After that, the fish should be rolled in flour, put it on a hot frying pan and fry over high heat for one minute on each side.
10. Then the red mullet should be laid out on a baking sheet previously covered with foil.
11. Next, it must be placed in a preheated oven and baked for seven to eight minutes. Cooking time depends on the size of the carcasses. Do not keep them in the oven for a long time, otherwise they will come out too dry.

So our baked red mullet is ready. Recipes for cooking in the oven indicate that this fish loves lemon juice very much, so you don’t need to feel sorry for it. The dish can also be served with lemon slices and ripe tomatoes.

1. Both fresh and frozen red mullet are suitable for baking and frying. Recipes for cooking this fish warn that it can only be thawed at room temperature in a natural way.
2. Lemon for red mullet should be chosen with a thin skin, otherwise after baking it may give a slight bitterness.
3. When using thyme, a fresh product should be preferred.
4. For cooking red mullet, a large one is suitable. Small, you can greatly salt the dish.
5. If the fish has caviar, you should not throw it away. It is better to try to put a few eggs back into the abdomen before preparing for frying.

Now you know how to cook red mullet. Feel free to experiment, and you will get an unforgettable treat for family and friends. Bon appetit!

In recent years, the world began to look for the secrets of longevity, based on the use of special, "healthy" diets and foods.

Modern nutritionists do not stop singing the praises of the so-called Mediterranean diet, claiming that it is a panacea for all sorts of serious diseases that modern humanity suffers from. Greek cuisine is also included in this diet.

However, many tourists who come to Greece are perplexed to see that the Greeks themselves do not follow any special diets.

Moreover, they violate all generally accepted norms and recommendations - they eat very late, more often after nine o'clock in the evening, drink wine, do not disdain other stronger alcoholic drinks: ouzo, crayfish, tsipouro, eating them with fried fish or meat.

And despite this - the average life expectancy of the Greeks is one of the highest in Europe. Maybe they have secret knowledge that other nations do not have?

Secrets of Greek Longevity

The Greeks themselves believe that since ancient times they have been holding out to mankind the Golden Key from the cherished door to longevity.

The secret is clear and simple - the high quality of local, organic products, the methods of their preparation, the variety and combination of each other in any traditional dish.

Dishes served in local taverns or prepared at home are very simple and unsophisticated, yet they are always healthy, thanks to the fact that they are prepared from meat, fish or vegetables donated by their Greek land, and not brought from abroad.

Another secret, deeply rooted since the times of Ancient Hellas, is a traditional social custom: wherever food is taken, at home or in a tavern, it is always a pleasant occasion to share a meal with family and friends in a special, unique friendly atmosphere in which there is no place for stress and despondency.

Where you can, like in the deep Aegean Sea, plunge headlong into the world of smells and tastes, good nature, joy and fun. In short, the atmosphere that you can easily feel when you get into the traditional one.

Greek tavern - a special, unique atmosphere

The atmosphere that prevails in small Greek taverns is simple and informal, one might say - homely.

Any visitor immediately, from the threshold, begins to feel like a long-awaited guest.

He will always be greeted with a smile. They will offer to choose a place where he will be comfortable, entertain him with a conversation or a joke, tell him which dish is especially tasty today.

As soon as the visitor wishes to personally choose the product from which the dish he ordered will be prepared, he is happy to be led to the kitchen, where he can not only make this choice, but also watch the magic of preparing his order, just like at home in his own kitchen.

The cooking process in any Greek tavern is a real sacred act of a good host or a kind hostess, conjuring all day long so that dear guests feel and appreciate their culinary skills, cordiality and generous hospitality.

Considering the tavern as their home, the Greeks prefer to spend their consolidated time there on Sundays, along with numerous friends and relatives.

In the summer, of course, everyone goes to the coast to eat fresh seafood in the “psarotaverna” (fish tavern), arranging a kind of “Greek fish day”.

Of course, the Greeks love fresh, freshly caught fish and by no means imported, but their own, grown in the salty waters of the Greek seas.

The fish that sailors who have just returned from night fishing sell on local estuaries, which turn into a fish market in the early morning hours.

Here, buyers wait for fishing boats to please their loved ones with a sumptuous lunch of fresh fish, which is also easy and quick to prepare.

It is enough just to roll it in flour and fry it in olive oil to make the dinner unique in its taste and quality.

Most taverns buy freshly caught fish in the early morning hours from these fishing estuaries.

And for many of them, fish and seafood are obtained by the owner himself or members of his family. Popular types of fish include mullet, sardine, mackerel, gavros (anchovy), and barbunya (red mullet).

The latter - red mullet and anchovy, are always present on the menu of Greek taverns and eateries.

If the Greeks consider sea bass fish to be “aristocratic”, then red mullet is a “democratic” fish, because it always flaunts in the first place on the menu of any fish tavern.

Despite the fact that the fish is not cheap (the cost of one kilogram reaches 50–60 euros), it is in great demand. The Greeks appreciate it very much and often order it for joint feasts.

This fish is incredibly tasty. There is such a joke that domestic cats get nothing from red mullet - it is so tasty that it is eaten without a trace with its head and fins.

The Greek name for this fish is barbunya. They knew and loved the barbunya back in ancient Greece, they only called it trigli (accent on the last syllable).

And in ancient Rome, she was revered for her special taste and unique aroma.

According to Pliny, for a large triglia, as the ancient Romans called the red mullet, rich patricians paid, without bargaining, in silver. How much the fish weighed, so many silver coins were given for it.

The length of the red mullet is from 10 to 27 centimeters, but large specimens can reach 30–35 centimeters. The fried red mullet is especially tasty.

Greek chefs fry barbunya in olive oil, cook it and bake it in the oven, on the grill, with lemon or tomato sauce, under various marinades, and even smoke it.

How to cook red mullet?

Don't be afraid to fry the red mullet. And although nutritionists believe that fried foods are more high-calorie, this does not apply to red mullet. This is a very low-calorie fish - only 117 kcal.

If deep-fried in olive oil and seasoned with lemon juice and fresh herbs, as they do in Greece, then the benefits of it will be no less than boiled or baked fish. But I want to offer you a recipe that is no less popular among visitors to fish taverns. It can also be easily prepared at home.

Recipe for red mullet in the oven

:

• 1 kilogram of red mullet;
• 1 onion, finely chopped;
• 5-6 garlic cloves;
• 1 bunch parsley, finely chopped;
• 3 large tomatoes, cut into large pieces;
• 1 tablespoon thyme, fresh or dried
• 1/2 cup olive oil;
• salt and freshly ground pepper.

Cooking method

Gavros (hamsa) - Mediterranean delicacy

There is another, no less popular fish that is loved to cook in taverns, and in Greek eateries it is an indispensable meze appetizer for ouzo or raki.

In Greek it is called gavros, the Russians know the fish as anchovy.

This little fish is considered an unparalleled delicacy and first class food in many European countries.

They call it anchovies.
Pickled and salted anchovies are widely used as an appetizer, and fried or stewed anchovies as a main dish in all Mediterranean countries.

One tenth of the total annual fish catch in the Greek seas comes from gavros.

Therefore, you can order it in any tavern, and be sure that it will always be fresh, and its prices are very affordable.

A large portion of deep-fried gavros costs between 7 and 8 euros for visitors.

And in some mesedopolio or uzerii, it is served marinated as an appetizer for ouzo or tsipouro and is completely free.

Hamsa (gavros) in grape leaves

I got the recipe from my grandmother. She always cooked this fish wrapped in grape leaves in early spring, when the collected leaves are still tender and very tasty.

For cooking you will need:

Cooking method

Remove the heads from the anchovy and clean it of offal. This is done very quickly, the giblets are easily removed along with the head, however, some Greek housewives prefer not to remove the head from this fish.

Bon appetit! Kali orexy!

Greek goods and prices will help you choose - what is better to bring from a trip to Greece!

The red mullet is a small marine fish, the meat of which is distinguished by a delicate, delicious taste. Many housewives bypass it, not considering such a fish "trifle" worthy of a family table. In addition, the process of cleaning and gutting causes concern. And absolutely in vain! There are excellent recipes for cooking sultanka fish, as it is also called, which are suitable for festive treats, for a picnic, and just for every day, for lunch or dinner. And the recipe for gutting and preparation is quite simple.

Getting Started with Small Fish

Red-bearded, sultanka, barbunka, barbunya and even mule - all these are names of the same kind of fish. Some confuse red mullet with capelin and even sprat, others even consider it a river dweller. In fact, this fish is caught in the warm waters of the Mediterranean and Black Seas. At one time, it was very popular in ancient Rome and Turkey, it was served at the table of emperors and sultans. Although in those days they preferred to use large sea fish for the preparation of royal treats, small ones were considered the food of the poor.

In fact, red mullet meat is tender and tasty, after heat treatment it becomes a pleasant pink color. At the same time, it is not necessary to gut and clean it, but you do not need to cook it for a long time, otherwise it will become dry. There are a variety of recipes for making red mullet. It must be admitted that the most delicious recipe is also the simplest, it's just a sultan, fried to a crisp in a pan.

But the recipe has its own subtleties, if you violate them, the red beard will turn out not so appetizing and fried on top, while juicy and tender inside. The chef of the Odessa restaurant is ready to reveal his secrets on how to cook red mullet just in a frying pan, and below are non-traditional cooking recipes that are also worth a try.

Classic variant

So, first you need to find a fresh fish, but if there is none, fresh-frozen will do.

Ingredients:

• flour for rolling the fish;
• salt and pepper to taste;
• fresh lemon juice;
• vegetable oil for frying;
• fresh herbs for garnish.

At first glance, everything is simple and banal. And very inexpensive, which is very valuable. But this is where the little secrets and tricks begin that make this recipe special.
The first trick: to roll the fish, it is better to use not just wheat flour, but flour combined with the same amount of starch. This is a guarantee of an airy and at the same time crispy crust. You can experiment with rice flour.

The second trick: you need to fry fish only in a thick-walled pan or even cast iron, without sparing oil. In an ordinary frying pan with a non-stick coating or in a deep fryer, it turns out completely different, checked!

The third trick: it will be revealed below in the recipe, during cooking.

Cooking method:

Bon Appetit! You can serve red mullet just like that, with lemon, or you can cook vegetable slices and mashed potatoes.

Oven option with lemon and aromatic herbs

Ingredients:

• olive oil;
• a few cloves of garlic;
• half a bunch of parsley;
• one or two lemons;
• a few sprigs of thyme;
• salt and pepper.

Cooking method:

mediterranean option

And this recipe is for real gourmets. In addition to the fish itself, which for this recipe needs half as much, that is, 250 g.

Red mullet baked in the oven is considered a colorful Mediterranean dish, from which it is simply impossible to break away. In our region, such a fish can be purchased in Odessa, and Odessans themselves often joke that the red mullet baked in the oven is very similar to seeds - you just can’t stop tasting it, even when you are already completely full! What is true is true - the fragrant and ruddy fish itself asks for a mouth, its delicate, juicy taste makes you forget about everything in the world. In my opinion, red mullet is two or three times tastier than baked capelin!

By the way, a long time ago in the Mediterranean, a kilo of gold was weighed for a kilo of such a fish - that's how its taste was valued. Therefore, we will not beat around the bush and cook ourselves such a fish delicacy in the oven with rosemary.

We clean the red mullet from scales, since it is large and easily removed. Rinse in water, cut the abdomen and remove the insides. Wash inside and out.

Place in a deep container, add salt, a couple of pinches of ground black pepper, rosemary leaves and pour vegetable oil. If desired, you can sprinkle the fish with lemon juice. Mix everything in a container and leave for 20 minutes to soak.

Let's heat up the oven. Lay parchment paper on a baking sheet, put our fish on it and send them to bake for about 15-20 minutes at 200C. Red mullet is small, so it cooks very quickly!

Serve hot, ruddy fish along with baked rosemary leaves, putting it out of the pan on a plate. Fragrant red mullet from the oven is completely ready!

Bon appetit!

Red mullet is a small marine fish with a delicate taste. This fish is a delicacy. Even in ancient times, it was prepared by cooks, and served at the table of emperors and sultans. Therefore, she had another name - sultanka. In this article, we will describe in detail how to cook delicious red mullet according to various recipes at home.

Fact: red mullet live in numerous seas, including the Black, Azov, Mediterranean and others. They are found in shallow places in the sand.

Recipe for red mullet in the Greek version

Red mullet in the Greek version is cooked in the oven. The Greeks are very fond of this fish, and they cook it very tasty. Cooking time: 1 hour 15 minutes.

What do we need to prepare?

1 hour. 5 minutes. Video recipe Print

Alexandrian Recipe

The next recipe that we will consider is Alexandrian red mullet. Cooking time: 1 hour 30 minutes.

Ingredients needed for cooking:

• red mullet - 1 kg;
• tomatoes - 5 pcs;
• vegetable oil;
• 3-4 garlic cloves;
• breadcrumbs;
• greenery;
• flour;
• salt;

Step-by-step actions for baking goat mullet in Alexandrian style:

1. Carefully peel the tomatoes from the skin and seeds, cut into large pieces and fry.
2. Next, add chopped garlic cloves and herbs to them. We mix everything, pre-salting;
3. Then the red mullet must be rolled in flour and also fried.
4. After that, put the carcass on a greased baking sheet between the tomato dressing.
5. Bake until golden brown. Cooking time: 15-20 min.

Cambodian Recipe

The original taste of Cambodian red mullet will not leave anyone indifferent. Cooking time: 1 hour 20 minutes

For this red mullet dish you need:

• 500 gr. fish;
• dry white wine - 4 tablespoons;
• flour - 100 gr;
• 5 garlic cloves;
• tomatoes - 500 gr;
• olive oil - 4 tbsp,
• parsley and saffron.

Step by step recipe:

Tip: Decorate the prepared dish with herbs.

deep fried recipe

Another recipe for an incredibly tasty and tender Black Sea fish. Cooking time: 35 minutes.

What you need to cook deep-fried red mullet:

• kilogram of red mullet;
• rast. oil - 250-500 gr;
• flour - 40 gr;
• salt, pepper to taste.

How to cook:

1. The pre-cleaned fish should be rolled in flour, then shake it off a little so that the excess sleeps.
2. Pour oil into deep fryer, bring to a boil.
3. Put the sultanka in boiling oil, hold until golden brown. Cooking time is approximately 5-7 minutes.

We put the finished red mullet on a paper towel or napkin, sprinkle with salt and pepper to taste.

Recipe with lemon and aromatic herbs

Cooking time: 1 hour 30 minutes.

In order to prepare this dish, we need the following ingredients:

• olive oil;
• a few garlic cloves;
• a small bunch of parsley;
• lemon 1-2 pcs;
• a couple of sprigs of thyme;
• salt and pepper.

Cooking method:

1. Clean the red mullet, gut.
2. Cut the lemon into thin small triangles;
3. chop garlic cloves and parsley.
4. Tear off thyme sprigs from the stem;
5. Salt and pepper the fish on top and inside;
6. Put a few lemon slices, thyme and parsley inside each sultanka.
7. Put the carcasses in a convenient dish, sprinkle with the remnants of herbs and garlic, pour olive oil.
8. Leave to marinate for 30 minutes.
9. Transfer the fish to a greased baking sheet, shaking off the marinade a little.
10. Preheat the oven to 180 gr. or put on the "Grill" mode. The dish takes approximately 30 minutes to prepare.

Recipe for mullet baked in foil with herbs

Cooking time: 1 hour 15 minutes

1. 5 goatfish;
2. cilantro, parsley, thyme;
3. garlic;
4. olive oil;
5. salt and pepper;
6. lemon - 1 pc.

Recipe:

1. We clean and wash the red mullet.
2. We make the marinade: chop the greens, pour over with citric acid and squeeze the garlic cloves, mix.
3. We apply the marinade to the carcass from all sides, wrap each fish separately with foil.
4. Bake in a preheated oven to 180 gr. approximately 45 min.

To prepare this dish we need:

• 8 red mullets of medium size or 16 small ones;
• 2 large juicy tomatoes;
• ½ part of a lemon;
• a glass of light wine;
• 2-4 garlic cloves;
• a piece of butter;
• sage;
• parsley;
• ground pepper;
• salt;
• olive oil;
• breadcrumbs;
• a pinch of sugar.

Recipe for sultanka with lemon-spicy sauce:

1. The washed red mullet must be salted and peppered.
2. Next, roll each fish in breadcrumbs and fry in a pan. Sultanki are fried quickly, as soon as a golden crust appears, remove. Cooking time about 5 min. to each side.
3. Next, make the garlic butter. To do this, heat and fry the crushed cloves. When they start to darken, remove from heat.
4. After you need to prepare the sauce. We tear the leaves of sage and parsley with our hands, cut the tomatoes into circles. Then we put the greens and tomatoes in the pan and set to languish over low heat, so that the ingredients are only slightly stewed, but not falling apart.
5. Then remove the tomatoes from the pan and put them on plates. Pour the wine into the sauce remaining in the pan, squeeze the lemon juice and put a piece of butter.
6. We wait until the mass becomes thick. If the mixture turns sour, add granulated sugar.
7. After everything is ready, we serve the dish.

Serving advice: put the fish on the tomato circle, then pour the marinade so that it does not spread much, decorate with green leaves.

Recipe for mullet with cheese

Preparation time: 2 hours 30 minutes.

To bake red mullet with cheese you will need:

• cheese - 100 gr;
• two fish;
• fleshy tomatoes - 2 pcs;
• onion - 2 pcs;
• a slice of lemon;
• several sprigs of parsley;
• olive oil - 3 tbsp;
• light dry wine - 100 ml;
• nutmeg;
• Bay leaf;
• salt and black pepper;
• ginger.

Cooking method:

1. We clean the carcass from the insides and scales, sprinkle with ground pepper, nutmeg, ginger. You can add your favorite herbs.
2. We put the sultan in a bowl along with bay leaves, parsley and chopped lemon, put in the refrigerator for at least an hour. The longer the fish marinates, the better.
3. Next, cut the onion into rings and fry in oil.
4. Then you need to fry the red mullet. Approximately 5 minutes in time. on each side over low heat.
5. We spread the carcasses in a dish for the oven, sprinkle with herbs and passivated onions.
6. Put coarsely chopped tomatoes on top and pour over the remaining marinade.
7. We put for 30 minutes in an oven preheated to 180 °. Next, sprinkle the dish with grated cheese and bake until it melts.

Mediterranean version of the recipe

Cooking time: 50 min.

The Mediterranean sultanka recipe includes the following ingredients:

• red mullet - 5 pcs;
• bell pepper - 1 pc;
• half a lemon;
• pitted olives;
• thyme;
• rosemary;
• olive oil;
• chilli;
• a bunch of dill;
• a couple of garlic cloves;
• salt;
• pepper.

Step by step:

1. Clean and wash the fish.
2. Place the prepared sultan on a greased baking sheet, sprinkle with lemon juice.
3. Cut the bell pepper and olives into small pieces.
4. Mix olive oil, chopped garlic cloves, chili pepper and dill in a separate bowl. Salt and pepper the mixture.
5. Spread the bell peppers and olives between the red mullet. Lubricate each sultan with marinade and let soak for 10 minutes.
6. Preheat oven to 180 gr.
7. Bake the fish for 15 minutes.

Tip: the Black Sea sultan is a small fish, so it is not necessary to clean and gut it.

Average preparation time: 5 weeks.

Step-by-step recipe for dried red mullet at home:

1. String the fish on a rope through the eyes with their backs to one side.
2. Rub the carcasses with plenty of salt.
3. Prepare dishes for salting. You can take an enameled basin or stainless steel, as well as a wooden container. Pour salt into it with a layer of two centimeters.
4. Next, lay the fish in layers, sprinkle each layer generously with salt.
5. Hold the container open for 8 hours, then cover with a lid and squeeze with a load. Leave for 2-6 days. (The higher the temperature, the faster the salting takes place).
6. After the fish is salted, it must be hung out on the street. To do this, you need to choose a place where direct rays of the sun will not fall on it.

Tip: Apply a little bit of vinegar to each carcass to repel flies. In addition, cover the bundles with gauze.

1. The curing process takes 2 to 4 weeks. To check the readiness of the fish, it must be bent, if it returns to its original position like a spring, then everything is ready.
2. Before use, let the sultanka lie down for two weeks in a cool place.

Cooking time: 1 hour 30 minutes

For cooking we need:

• 3 sultans;
• cilantro;
• two branches of parsley and dill;
• garlic - 2 cloves;
• ginger root;
• lemon - 1 pc;
• salt and pepper;
• Red onion;
• multi-colored bell pepper;
• vegetable marrow;
• eggplant.

Cooking method:

1. First, clean and wash the fish.
2. Next, we make the marinade: put garlic and ginger in a mortar, and finely grind, pour in olive oil and lemon juice. Pour chopped dill, parsley and spices there, mix well.
3. Then we grease the carcasses with marinade and leave for half an hour.
4. At this time, we prepare vegetables: zucchini, eggplant, colored peppers and onions cut into skewers, also pour over the previously prepared mixture and leave for impregnation.
5. Fry the mullet in a grill pan until golden brown. Cooking time: 5 min. to each side.
6. We string the vegetables on skewers and send them to the oven until cooked.
7. Mushroom julienne can also be served with this dish. To do this, fry onions, mushrooms, pour in cream, pour cheese, garlic, herbs, salt and pepper. We fill julienne with special containers in the form of shells or other suitable dishes. Sprinkle with grated cheese on top and send to cook in the oven for 20 minutes.

Sultanka, leek and fennel soup recipe

Cooking time: 45 min.

Ingredients:

• root celery - 1 pc;
• carrot - 1 pc;
• potatoes - 2 pcs;
• fennel - 2 pcs;
• petiole celery - 2 pcs;
• leek - 2 pcs.
• sultanka (fillet)

Step-by-step recipe for making red mullet soup:

1. chopped celery root and stalk, carrots, potatoes, fennel, onions put in a saucepan. Fill with clean water, cover and cook over medium heat for 10 minutes.
2. Mix the prepared vegetables with a mixer, put the sultan fillet on top, and cook for another 5 minutes. on a small fire.
3. Serve the cooked soup with croutons.

Recipe for salting red mullet

Cooking time for salted red mullet: 24 hours.

According to the recipe for salting, we only need salt and the fish itself. You also need to prepare some roomy dishes (basin or bucket).

Fact: salting the Black Sea red mullet is quick and easy. After it is salted, it does not need to be soaked.

Rinse fresh fish, do not gut. Then put the carcasses in the selected container and sprinkle them liberally with salt. Next, mix everything well. Sprinkle another layer of salt on top and leave for 24 hours.

The very next day you can try an incredibly delicious salted sultanka. In addition, mullet can be frozen for long-term storage.

Having prepared red mullet according to any of the above recipes, you will appreciate this gift of the sea. All dishes are simple and very tasty, you do not need to be a professional chef to cook them. This delicacy fish is low in calories, so it is suitable for eating for those who follow the correctness of their diet. Bon appetit!