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red mullets with brined baby beetroot leaves and “allioli negat”

Find a new way to prepare tender leaf vegetables

ingredients for 4 servings (cost about 7 € pp)
  • 12 small red mullets
  • Salt
  • 200 g beetroot baby leaves
  • EV sunflower oil
  • 2 large garlic cloves
  • EV olive oil
  • drops of lemon juice
  • 1 chopped peperoncino

The small-baby leaves of the beetroot are marvelous. They are bicolored, green and purple and give a fantastic look to our dishes. I just found a new way to prepare them.

So, first of all we prepare a 6% brine which means we put 60g salt in 1 litre water. We cover the baby leaves and we leave them to marinate in the fridge for about 48 hours.

When ready we wash them and we pat them well dry. That’s all!!! The leaves are as soft as they have to and they also have kept their freshness!!

“Allioli negat” is a Catalan sauce with olive oil and garlic. Actually it is a non bound garlic sauce (negat means that it denies to get bound), which, though is considered more luxurious than the common emulsion.

To prepare it we just melt the 2 garlic cloves in a mortar along with some salt and we start adding drops of olive oil while beating with the pestle. We add about 100 ml of oil and we keep aside.

In a wok we add plenty of EV sunflower oil and using high heat we fry 3 red mullets each time. We repeat the procedure with the rest of the fish. We salt them when they still hot.

We mix the baby leaves with olive oil, a pinch of salt, some lemon drops and the peperoncino.

We arrange the leaves on the plates and we add on their top 3 red mullets.

We add the allioli negat sauce on the fish and we serve.


Published in FISH