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Red Mullet with Marcona Almonds, Capers and Nut Brown Butter https://www.youtube.com/watch?v=przqabjrupE https://www.youtube.com/embed/przqabjrupE?rel=0 5 1 5 0 https://staging.bascofinefoods.com/wp-content/uploads/2023/09/red-mullet-with-marcona-almonds-capers-and-nut-brown-butter.jpg

Red Mullet with Marcona Almonds, Capers and Nut Brown Butter

2 people
Easy

Prep time
5 mins

Cook time
10 mins

Total time
15 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

2 whole red mullet, scaled and gutted, filleted and pin boned
1 tbsp olive oil
50g unsalted butter
1 tbsp baby capers, drained
1 tbsp fresh flat-leaf parsley, finely chopped
2 tbsp marcona almonds, lightly toasted
1 tbsp sherry vinegar
Salt to taste

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Introduction

Nothing beats the rich taste of red mullet, the delicate meat resembles shellfish flavours from the Mediterranean coast. In this easy red mullet recipe, we keep things simple by pan frying the fillets and serving them with a classic nut-brown butter made with capers, marcona almonds and chopped parsley. For an extra zing, we season the fish with sherry vinegar.

Method

Heat the oil in a medium sized non-stick frying pan. Add the red mullet fillets skin side down, making sure you press on their flesh to avoid them from curling up. Season with salt and cook on high heat for 3 mins. Turn the fillets and cook for one more minute. Take the red mullet fillets out of the pan onto some hot plates and keep warm.
Turn the heat down and add the butter in the same frying pan. Stir until the butter is melted and turns a nut-brown colour. Add the baby capers, marcona almonds and parsley.
Spoon the nut brown butter around the red mullet fillets and season with salt and sherry vinegar.

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