How to Make Red Mullet Fillet With Caraway Sauce

Red mullet fillets are cooked twice in this healthy food recipe. First, it is seared in a hot non-stick frying pan without any oil to seal in its moisture and give it crisp then it is roasted in a 395 degrees F. oven to finish cooking. A sauce made with wine, vegetable bouillon, and butter and flavored with caraway is poured over the fish before it is placed in the oven to keep it moist and juicy and give it amazing aroma and exquisite flavor.

A perfect combination to other healthy meals!

Ingredients:

4 red mullet fillets

3.5 oz. (7 tablespoons) butter

2/5 cups white wine

5/6 cup vegetable bouillon

80 grains dry caraway

salt, pepper

Guerande salt

Directions:

1. Season the red mullet fillets with salt and pepper. Heat a nonstick pan on a high heat and sear the red mullets for about one minute on each side. Place them on a dishcloth to dry.

2. Pour the wine and vegetable bouillon into the hot pan. Let it boil down a little then add some butter. Adjust the seasoning with salt and pepper. Reduce by 1/3. Add the caraway and allow the mixture to slowly boil for 2 minutes. Strain.

3. If the sauce is too syrupy, thin it with a tablespoon of vegetable bouillon. Heat the sauce a hot bain-marie (water bath). Add some caraway grains, wrapped in cheesecloth, and let them soak for 8 minutes. Cover the pan with a lid. Remove the cheesecloth and pour the liquid into a cool saucepan. Stir for 30 seconds. The result will be a lightly buttery sauce. 

4. Pour some caraway sauce on an ovenproof plate and place the red mullet fillets on top. Season with some caraway grains and sprinkle with 6 to 7 Guerande salt grains. Bake the dish in a 395 degrees F. oven for 5 to 6 minutes. Serve warm.