Fried red mullet on gazpacho vegetables

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel the cucumber, cut it in half lengthwise and scrape out the seeds with a spoon. Cut 1/2 cucumber into small cubes and chill. Roughly dice the remaining cucumber, sprinkle with salt and set aside for about 15 minutes. Quarter, wash and clean the bell peppers. Peel 2 quarters each. Score the skin of 2 tomatoes crosswise, dip briefly in boiling water, rinse with cold water and peel the skin. Cut the tomatoes into quarters and remove the seeds.

2. 2

   Dice peppers and tomatoes and put them in a cold place. Wash and clean 2 tomatoes. Cut 2 red and yellow pepper quarters and the tomatoes into smaller pieces. Put them with the salted cucumbers through a juicer. Mix the vegetable juice with mayonnaise. Season to taste with salt, pepper and vinegar. Mix all the prepared vegetable cubes, 3 tablespoons of olive oil and 200 ml gazpacho. Season to taste with salt and pepper. Wash the basil, dab dry, put aside some for garnishing. Cut the rest into fine strips and fold into the vegetable cubes. Place in a cool place together with the rest of the gazpacho for about 3 hours. Wash the fish and dab dry. Heat 2 tablespoons of oil in a coated pan, fry the fillets for 1-2 minutes on each side.

3. 3

   Mix all the prepared vegetable cubes, 3 tablespoons of olive oil and 200 ml gazpacho. Season to taste with salt and pepper. Wash the basil, dab dry, put aside some for garnishing. Cut the rest into fine strips and fold into the vegetable cubes. Place in a cool place together with the rest of the gazpacho for about 3 hours. Wash the fish and dab dry. Heat 2 tablespoons of oil in a coated pan, fry the fillets for 1-2 minutes on each side. Season with salt. Arrange the vegetable cubes in cooled plates. Place fish fillets on top. Foam gazpacho again and drizzle the foam over the vegetables. Garnish with basil put aside. Goes well with baguette bread

4. 4

   Season with salt. Arrange the vegetable cubes in cooled plates. Place fish fillets on top. Foam gazpacho again and drizzle the foam over the vegetables. Garnish with basil put aside. Goes well with baguette bread

5. 5

   3 hours waiting time

Nutrition Facts

KCAL
290 kcal

CARBS
7 g

FATS
23 g

PROTEINS
15 g