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Red mullet with tomato and anchovy dressing

Red mullet with tomato and anchovy dressing — ein Community-Rezept auf Potlikkr.

Zutaten

• 5.0 tbsp White Wine Vinegar
• 5.0 tbsp Gluten Free Flour
• 2.0 tbsp Gluten Free Flour

Zubereitung (Vorschau)

1. 1

   For the white wine shallots, put the shallots in a bowl. Put the white wine, white wine vinegar and sugar in a saucepan and bring to a simmer over a medium heat and add a pinch of sea salt. Pour the hot pickling liquor over the shallots, make sure they are submerged and leave to cool. Pour into an airtight container and leave in the fridge for 12 hours before using. Store the shallots in a sterilised jar in the fridge, they will keep for 3 months.

2. 2

   For the red mullet, put the fish in a shallow dish. Mix the garlic, tarragon, olive oil and a pinch of sea salt together in a bowl. Spoon over the fish, cover and leave to marinate in the fridge for at least 1 hour.