Steamed Red Mullet Fillets with Vegetables

Name: Steamed Red Mullet Fillets with Vegetables (Rouget à la vapeur et légumes)
Cuisine: Swiss
Ingredients: 4 red mullet, about 175 g (6 oz) each, filleted and boned; 1 carrot, peeled; 2 button onions; 15 ml (1 tbsp) lemon juice; 15 ml (1 tbsp) white wine vinegar; 30 ml (2 tbsp) reduced fish stock; salt and freshly ground pepper; salt and freshly ground pepper; 16 pieces of fresh chives, cut into 5cm (2 in) strips

Rouget à la vapeur et légumes

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

4 red mullet, about 175 g (6 oz) each, filleted and boned
1

Europe
France
Switzerland
Fish course
Starter
Gluten-free
Pescatarian

Method

Season the red mullet fillets and place skin side up on greaseproof paper.
Cut the carrot with a cannelle knife, then slice into paper-thin rounds.
Cut the onions into fine rings.
Blanch the carrot and onion in boiling water until just tender, about 1-2 minutes.
Sprinkle fish fillets with the carrot and onion, and steam for 3-5 minut