RED MULLETS WITH SAUTEED VEGETABLES AND BALSAMIC VINEGAR
- 5 red mullets, scaled and gutted
- A bunch of asparagus
- 10 baby carrots
- 50 ml balsamic vinegar
- 25 gr sugar
- A bunch of rosemary
- 2 bay leaves
- 1/2 tb flour
- 1 tb butter
- Olive oil
Wash, clean and pat dry the mullets.Season with salt and coat both sides with flour.Cook in medium-high heated oil and add the rosemary and bay leaves. Add balsamic vinegar and sugar.Cook for 5 more minutes until you get a rich sauce.
Heat another skillet and melt the butter.Add the asparagus and baby carrots (after having them boiled for 1 minute). Season with salt,freshly ground pepper and sauté in butter.
Serve the mullets with the sautéed vegetables adding the balsamic glaze on top.