Red Mullet (Sultan Ibrahim Fish) with Sauce Vierge – Full Cooking Guide

on

Red Mullet (Sultan Ibrahim Fish) with Sauce Vierge – Full Cooking Guide

Red Mullet (Sultan Ibrahim) with Sauce Vierge is a gourmet seafood dish that blends the rich, delicate flavor of Sultan Ibrahim fish with the freshness of a Mediterranean-inspired sauce. Known for its high nutritional value, this fish is an excellent source of lean protein and healthy fats. Every 300-gram serving provides approximately 200 calories, 30 grams of protein, 5.5 grams of carbohydrates, and 6.1 grams of fat.

🐟 Ingredients for Sultan Ibrahim Fish with Sauce Vierge:

Red Mullet (Sultan Ibrahim Fish) with Sauce Vierge

 

  • 1700 grams of Sultan Ibrahim fish fillets

  • 6 medium tomatoes

  • 3 sweet red bell peppers

  • 3 tablespoons olive oil

  • 1 teaspoon minced garlic (optional, to taste)

  • 1 teaspoon chopped fresh basil

  • 1 teaspoon chopped fresh tarragon

  • 150 ml freshly squeezed lemon juice

  • 1 teaspoon ground black pepper

  • 2 reduced-sodium chicken bouillon cubes (dissolved in 50 ml hot water)

  • Coarse salt for curing

🔪 Preparation Steps:

  1. Cure the fish:
    Gently wash and pat dry the fish fillets.
    Sprinkle them lightly with coarse salt and place in a covered dish in the refrigerator for 24 hours to enhance texture and preserve freshness.

  2. Prepare the vegetables for the sauce:
    Peel the tomatoes, remove the seeds, and dice them into small cubes.
    Wrap the red bell peppers in aluminum foil and roast them in a preheated oven at 200°C (392°F) for 20 minutes.
    Once roasted, peel and dice the peppers, then combine them with the diced tomatoes.

  3. Make the Sauce Vierge:
    In a bowl, mix the roasted red pepper and tomato cubes with olive oil, lemon juice, fresh basil, tarragon, and optional garlic.
    Season with black pepper and the prepared chicken bouillon.
    Keep the sauce warm over low heat.

  4. Cook the fish:
    Remove the fish from the fridge, pat dry again, and brush the fillets with a little olive oil.
    In a non-stick skillet, cook the fillets skin side up to achieve a nice sear and golden color.
    Cook until the flesh is opaque and flaky.

  5. Assemble and serve:
    Spoon a layer of the warm Sauce Vierge onto each serving plate.
    Place a cooked fish fillet over the sauce.

Serve immediately and enjoy the perfect harmony of fresh herbs, zesty lemon, and tender fish—ideal for a light, nutritious lunch or a refined dinner.

Comments

Post a Comment