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Red mullet with herb crust, hasselback potatoes and spicy salsa

The red mullet has a firm yet tender texture and a subtly sweet and delicate flavor. The approximate cost per person is €2.17.

Ingredients

15gShallot
300gRed mullet
100gPanko
40gParsley
5gGarlic
100gButter
20gSerrano ham

200gBaby potatoes
Olive oil
Salt
5gThyme
5gRosemary

300gPomodoro tomato
2units.itemsbanana shallot
1Garlic clove
60Olive oil
100mlWhite wine vinegar
10gFresh oregano
4gBuldak sriracha
2units.itemsJalapeno

Preparation

  1. Dry the serrano ham for 6 to 8 minutes at 180°C until crispy.
  2. Finely chop the shallot and garlic.
  3. Pick and wash the parsley and put it in the food processor.
  4. Lightly chop the herbs.
  5. Add the panko to the herbs along with the serrano ham and blend into a nice herb crust.
  6. Cover the fillet with this herb crust.

  1. Wash the baby potatoes and cut them between 2 spoons.
  2. Put the potatoes in a baking dish and drizzle with olive oil along with the thyme, rosemary, and salt.
  3. Bake the potatoes for 10 minutes at 200°C.
  4. Then add the fish with the herb crust to the dish and bake for another 10 minutes at 200°C.

  1. Cut the tomatoes into quarters and remove the seeds.
  2. Dice the tomatoes into brunoise.
  3. Cut the jalapeno into very fine brunoise.
  4. Finely chop the onion and garlic.
  5. Sauté the onion and garlic in the oil.
  6. Add the jalapeno and briefly fry.
  7. Add the tomato and deglaze with the white wine vinegar, letting it reduce.
  8. Finally, add the chopped oregano and the buldak sauce.
  9. Serve the salsa over the baking dish after it comes out of the oven.