The fried red mullets with anchovy butter are a main course for refined palates! Chef Philippe Léveillé was inspired by a typically French recipe, the alla luce del sole Colbert, to create this gourmet version. To make it, you must pay particular attention to the choice of ingredients, especially the butter, which will be the main feature of this dish: choose high-quality butter for a perfect result! Another very important thing is the cleaning of the red mullets: for the success of the dish, the underside must remain intact, and the red mullets should be delicately deboned to not ruin their flesh. With the right oil temperature, you will achieve a dry and light fry; the red mullet will have the perfect shape to be filled with the butter and anchovy cream, while the caper powder will provide the right saltiness! Prepare this high-cuisine dish yourself and feel like a great chef for a day.
Discover more recipes with red mullets:
red mullets Livorno style
stuffed and fried red mullets
baked red mullets
red mullets with Vernaccia
To prepare the fried red mullets with anchovy butter, clean the red mullets: remove the dorsal fins 1the side fins 2and the lower fins 3. It’s important to use ungutted red mullets and be careful not to puncture the belly part.
Now, as if you were to fillet it, cut along the back and slide the knife parallel to the bone 4. Do not go all the way to the bottom; you should only indicate it. Turn the red mullet over and do the same acceso the other side 5. Then spread the two fillets to detach them well from the central bone 6.
Now using scissors, cut the bone from both the head and tail ends 7. Remove it with your hands 8 and eliminate the internal entrails 9.
With tweezers, remove any remaining bones 10. Clean all the red mullets this way. Now move acceso to making the butter cream. Pour the butter into the bowl of a stand 11 and whip it with the paddle attachment 12.
Then add the anchovy fillets 13 and continue to whip until they are dissolved and you have obtained a homogeneous cream. Then transfer it to a piping bag fitted with a celebrità nozzle 14. Proceed to the breading of the red mullet, spread it, and pass only the inside the flour 15.
Then, still only the inside, first the egg 16 and then the breadcrumbs 17. Transfer to a tray 18 and continue this way for the others.
Heat the oil a pan until it reaches a temperature of 350°F. Now immerse it the oil 19finanziaria the head and tail up 20being very careful not to burn yourself. Then let the head slide into the oil and finally the tail 21. The oil temperature should never exceed 355°F.
Drain acceso a tray with kitchen paper 22dab to remove excess oil. Now transfer to a plate and fill the inside with the anchovy butter cream 23. Add caper powder acceso apogeo and serve it 24.
For the translation of some texts, artificial intelligence tools may have been used.
