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Cooking in a microwave oven can be a good way of gently cooking food even though it is not a totally precise method. In this recipe we propose some magnificent red mullet protected by lemon leaves that will lend the dish a fresh citrus aroma. We will use low power in order to respect the food’s point of doneness.
4 pieces red mullet 4 lemon leaves (or similar) 1 lemon 1 French onion (shallot) 70 g butter (10 for sautéing and 60 for the lemon sauce) Chervil 12 saffron threads 50g sunflower oil 1 l brine (1 l water per 100 g salt) Salt and pepper
Microwave oven Steam case
Red Mullet with Citrus Fruits
Microwave oven 400w | 1min Fish, milk 4 servings
Peel the onion and cut it brunoise-style. Fry in the butter (10 g) on a gentle heat for 5 minutes. Add the juice of one lemon and leave to reduce.
Leave to cool and whip with butter (60 g) by gradually adding cubes of butter (this preparation is similar to so-called beurre blanc). Add salt and pepper, mix and set to one side.
For the saffron oil, put the saffron on a tray and dry in the oven for 20 seconds at 180 degrees. Next, mix with the sunflower oil and the salt.
Soak the red mullet pieces in brine with 10% salt for 5 minutes.
Dry the fish and cover it with the lemon leaves. Cook in the microwave for between 1 and 1’30 minutes depending on the thickness of the fish.
To serve, make a base of sauce in each dish, add the red mullet (without the lemon leaves), dress mildly with the saffron oil and decorate with the chervil.
