Crispy fried mullet with sautéed summer Green

Ingredients for Crispy fried mullet with sautéed summer Green

Instructions for Crispy fried mullet with sautéed summer Green

To prepare the Crispy fried mullet with sautéed summer Green recipe, please follow these instructions:

Multen filleted and scales scraped by (get the fishmonger to it), the inside cleaned the of membranes and pins in the back removed with a fish seaweed. Multen cut into serving pieces and the skin is cut, possibly. at intersections.

FRY in oil on the skin side to it is tender (lift it from the pan into the Middle so that the skin does not burn completely stuck) and turned over only a short time on the other side. Seasoned with salt and pepper.

Sauteed summer vegetables: cut the carrots into long oblique pieces. Spring onions and asparagus cut into approx. 5 cm pieces on the bias. Cut the cabbage into quarters, stalk is cut out and the cabbage chop.

Heat the oil in a sauté pan and saute the carrots first a few minutes before the other vegetables are added. 4-5 minutes to sauté the vegetables are tender but still have bite.

Herb Beurre Blanc: white wine and shallots cooked down to ca. 1/3. Gently melt the butter in it, don't get up and cook. The chopped herbs (about 2 cups) reversed in.