Gray Mullet Carpaccio with Mixed Salad & Green Dressing
Gray mullet (Mugil/Chelon labrosus) or harder in Dutch) can be enjoyed raw - just like salmon or tuna. In fact, its rosy white flesh is moreish when marinated in a citrussy bath, and equally delicious when served as a carpaccio with a delicious dressing.
Look out for sustainably caught gray mullet. To make it easier to slice the flesh thinly, place the fresh fish in the freezer for a little while. Arrange the morsels of gray mullet on a serving platter, drizzle with a verdant herb sauce and serve with a mixed green salad for an elegant starter.
This recipe is from Het Nederlands Viskookboek (or 'The Dutch Fish Cookbook'), and has been translated and adapted for this site and published here with the permission of the publisher.
See Also
Sole with Hollandaise Sauce Recipe
Grilled Sea Bass with Garlic & Parsley Recipe
Smoked Herring Fishcakes Recipe
Ingredients
- 1 skin-on gray mullet fillet (approximately 1 lb/400 g)
- 2 tbsp finely chopped flat-leaf parsley
- 2 tbsp finely chopped chervil
- ¼ cup (50 ml) olive oil
- 2 handfuls of mixed salad leaves, washed
- 1 tsp coarse sea salt
- Freshly milled pepper
- TO SERVE:
- 1 lemon, cut into wedges
- YOU WILL NEED:
- A filleting knife
- A cutting board
- A chef's knife
- A mixing bowl
- Yield: Serves 4
Preparation
Skin the fish by running the blade of a sharp fish filleting knife between the skin and the flesh. Now thinly slice the fillet lengthways, working quickly so that you get even slices. Set the slices of fish to one side while making the herb dressing.
Add the parsley and chervil to a mixing bowl. Pour the olive oil over the leafy herbs. Mix in the coarse sea salt and some pepper.
Divide the slivers of raw fish over four small plates or a large serving dish.
Arrange some mixed salad leaves in the center of each plate. Drizzle the green herb dressing over the fish and the salad. Serve with lemon wedges and a glass of crisp white wine (learn more about pairing wine with seafood).
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