Name: Red mullet à la Grecque
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Ingredients: 1 tbsp extra-virgin olive oil; ½ Spanish onion, finely chopped; ½ garlic clove, finely chopped; 1 litre freshly squeezed, strained orange juice (4 cups); Pinch of saffron threads; 2 carrots, sliced diagonally; 200 gm turnips (about 3 small), finely chopped; 20 red mullet fillets, bones removed (see note); To serve: shiso cress

Red mullet à la Grecque

Australian Gourmet Traveller Greek recipe for red mullet à la Grecque by chef George Calombaris from Melbourne restaurant The Press Club.

Serves 10

Prep

15M

Cook

20M

Total

35M

A la Grecque is a classical French technique using Greek flavours. It’s light and good for the health-conscious. The acid in the orange juice helps to cook the fish. This dish can be made in advance and the flavour certainly improves with age.

Ingredients

1 tbsp extra-virgin olive oil

½ Spanish onion, finely chopped

½ garlic clove, finely chopped

1 litre freshly squeezed, strained orange juice (4 cups)

Pinch of saffron threads

2 carrots, sliced diagonally

200 gm turnips (about 3 small), finely chopped

20 red mullet fillets, bones removed (see note)

To serve: shiso cress

Method

Main

1.Heat oil in a pan and cook onion and garlic over medium heat until softened (3-4 minutes). Add orange juice and saffron and bring to the boil. Add carrot and turnip, reduce heat to low and simmer until juice reduces slightly and vegetables are tender (10-15 minutes).

2.Place mullet skin-side up in a lightly oiled deep-sided tray. Pour over orange juice mixture, season to taste, cool, then cover with plastic wrap and refrigerate until well chilled (2½-3 hours). Serve mullet and vegetables drizzled with marinade and scattered with shiso cress.

Note Red mullet is often sold as a whole fish. Ask your fishmonger to clean and fillet it for you. You may need to order it in advance.
Drink Suggestion: A white wine with bright aromatics and vibrant acidity, such as the 2006 Antonopoulos Adoli Ghis, which is a blend. Drink suggestion by Andrew Phillpot
Notes