Red mullet fillets with saffron
Here is a simple and yet delicious recipe for preparing red mullet. Cooked with white wine, fresh cream, shallots and fish broth, make this recipe for red mullet fillets with saffron without delay.
- 400 g red mullet fillets
- 50 cl of dry white wine
- 15 cl liquid fresh cream
- 3 shallots
- 1 fish stock cube
- olive oil
- 1 pinch of saffron
Preparation 10 minutes
Cooking 10 minutes
Heat a drizzle of olive oil in a sauté pan. Brown the red mullet fillets for a few minutes. Remove the red mullet fillets from the sauté pan and keep them whours Peel and finely chop the shallots.
Scrape the cooking juices from the sauté pan then add the chopped shallots. Let cook for 2 minutes. Then pour the dry white wine into the sauté pan and crumble the fish stock cube. Reduce by half over high heat.
Finally, add the liquid crème fraîche with the saffron to the sauté pan, reducing the heat. Season with salt and pepper and simmer for another 2-3 minutes. Serve the red mullet fillets hot on the plates and cover them with the white wine and cream sauce. Accompany them with cooked white rice or fresh tagliatelle.
It is also possible to make this recipe with sole for example.