Origin of dish:
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Type of cooking:
Preparation time: 40 minutes
Cooking time: 40 minutes
Ingredients (serves 4):Method: Ask for de-scaled and filleted mullets and if you get your fish from a fishmonger ask for seaweed there too.
Rince, salt, pepper and add half the lemon juice to your fish, and put them in a steamer. Sprinkle with seaweed. Set aside while you boil 50cl of water along with the wine, vinegar, bouquet garni, peeled garlic and onion. Leave to simmer for 20 minutes with the lid on.
Meanwhile, cook the wild rice in salted water for about 15 minutes according to the instructions on the packet.
When the 20 minutes are up, start steaming the mullets, covered, for 10 minutes.
Heat the olive oil gently in a pan, along with the rest of the lemon, stock, salt, pepper and the garlic (remove from the other pan and crush with a fork). Heat gently, stirring, for 10 minutes.
Drain the rice and serve with the mullets on top and the sauce on the side.