RED MULLETS WITH SAUTEED VEGETABLES AND BALSAMIC VINEGAR

INGREDIENTS

  • 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
  • Salt
  • Pepper

PREPARATION METHOD

1.

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.

2.

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.

3.

Serve the mullets with the sautéed vegetables adding the balsamic glaze on top.