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Red Mullet With Tomato Sauce

Trusted.Chef's picture
  Red mullet 20 Ounce, cleaned (4 Pieces, 125 Gram / 5 Ounce Each)
  Onion 1 Medium, skinned and chopped
  Garlic 1 Clove (5 gm), skinned and crushed
  Canned tomatoes 15 Ounce (1 Can, 425 Gram)
  Tomato paste 15 Milliliter (1 Level Tablespoon)
  Sugar 1 Teaspoon
For marinade
  Oil 60 Milliliter (4 Tablespoon)
  Vinegar 60 Milliliter (4 Tablespoon)
  Shallot 1 , skinned and finely chopped
  Peppercorns 3 , crushed
  Bay leaf 1 Small
  Salt To Taste
  Pepper To Taste

Put the fish in a dish with the oil, vinegar, shallot, peppercorns and bayleaf.
Leave to marinade for about 1 hour, turning them now and again.
Meanwhile lightly fry the onion in the heated oil in the uncovered pressure cooker, stir in thegarlic, tomatoes with juice, tomato paste, sugar, bayleaf, salt and pepper.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce the pressurequickly.
Discard the bayleaf and sieve the sauce or puree it in an electric blender.
Adjust the seasoning.
Drain the fish from the marinade and put it in a buttered ovenproof dish, pour over half the sauce and cover with greased foil.
Rinse out the cooker.
Put 300 ml (1/2 pint) water in the cooker, put in the trivet and stand the fish on it.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Meanwhile reheat the rest of the sauce.
Reduce pressure quickly.
Serve with the remaining sauce handed separately.

Recipe Summary

Main Dish
Quick, Healthy
Preparation Time: 
10 Minutes

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