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Seared red mullet with la Grecque vegetables & basmati pilaf


Seared red mullet with  la Grecque vegetables & basmati pilaf Recipe

Ingredients:
  • 4 red mullet about 300g each, ungutted, scaled (see step by step)
  • 2 large banana shallots or 4 smaller ones
  • 2 fat garlic cloves
  • 2 carrots
  • 1 fennel bulb
  • about 150ml olive oil
  • good pinch saffron strands
  • 3 cardamom pods
  • 1 bay leaf
  • 250g cherry tomatoes , halved
  • 100ml balsamic vinegar
  • large handful fresh coriander , roughly chopped
  • 250g basmati rice
  • 1 orange , grated zest
  • 1 lemon , grated zest
  • 1 lime , grated zest
  • 1 tsp fenugreek seeds , crushed
  • tsp coriander seeds , crushed
  • tsp fennel seeds , crushed
  • 2 cardamom pods , crushed
  • 1 cinnamon stick
  • 4 star anise
  • 2 tbsp olive oil
  • 1 onion , sliced
  • 150ml dry white wine
  • 450ml fish stock (made with the bones or use a good-quality ready made stock)
Directions:
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