Leek-filled red mullet with parsley sauce
Total time55 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 55 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Red mullet 8 boneless fillets 700 g
- Leek trimmed weight 450 g
- White wine 50 ml baking and 50 ml sauce 100 ml
- Garlic 3 g
- Plain flour 12 g
- Fish stock 200 ml
- Extra virgin olive oil 20 g leeks, 10 g baking and 15 g sauce 45 g
- Parsley 5 g
- Black pepper 0.4 g
- Salt to taste 2 g
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Method
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Wash between the layers of the leeks and slice thinly. Cook in a frying pan with 20 g oil and some salt over a medium-low heat for 12–15 minutes until tender. Let them cool slightly.
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Heat the oven to 200°C. Check the red mullet for bones and season with the remaining salt and pepper. Place four fillets skin-side down in a baking dish, divide the leeks over them and cover with the other fillets, skin-side up. Drizzle with 10 g oil and 50 ml white wine.
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Bake for 12–15 minutes, depending on thickness, until the fish reaches 63°C in the centre of the stack. Meanwhile, chop the garlic and cook for a minute in a saucepan with the remaining 15 g oil. Stir in the flour for another minute.
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Pour in the remaining 50 ml white wine and boil for 2 minutes. Gradually stir in the fish stock and simmer for 4 minutes. Add the chopped parsley and roasting juices, boil for a minute and serve with one filled red mullet portion per person.
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