Sauteed Red Mullet with Rashed or Israeli Fish

Red mullet, or Barbunia, is one of the most popular ocean fish in Israel. Rashed, or garden cress, is a very special local green with a delicate spicy flavor, and is found in the open markets of Israel. Israelis whose families emigrated from North Africa use rashed lavishly. It is rinsed and dried and then used as a garnish. Arugula (or rocket) leaves can be substituted for the rashed in this recipe.

Sauteed Red Mullet with Rashed
Sauteed Red Mullet with Rashed

For the vinaigrette:

  • 2 tomatoes
  • 3 cloves garlic, crushed
  • 1 shallot, chopped
  • Juice of 1 large lemon
  • 3-4 fresh za’atar leaves or fresh thyme
  • ¼ cup (60 ml) extra-virgin olive oil
  • Salt and freshly ground white pepper to taste

For the bean salad:

  • ½ cup (100 g) white beans, cooked
  • Olive oil for frying
  • 1 clove garlic, chopped
  • Pinch of thyme

For the mullet:

  • 1 Ib (500 g) red mullet, cleaned and deboned
  • ¼ cup (60 ml) olive oil
  • Flour

Garnish:

  • 1 bunch fresh rashed or arugula leaves, chopped

Sauteed Red Mullet with Rashed
Sauteed Red Mullet with Rashed
  1. To prepare the vinaigrette, quarter the tomatoes and gently squeeze the seeds  and juice into a small bowl.
  2. Add the garlic, shallot, lemon juice, and herbs.
  3. Whisk these together and slowly add ‘!4 cu p (60 ml) olive oil.
  4. Chop one of the crushed tomatoes and add to the sauce, along with salt and pepper and set aside.
  5. To prepare the bean salad, fry the cooked white beans in a little olive oil together with the chopped garlic and the thyme.
  6. To prepare the mullet, sprinkle some flour onto a plate.
  7. Heat the olive oil in a frying pan.
  8. Dip each mullet in flour on both sides and shake off the excess.
  9. Fry the fish quickly on both sides and drain on a paper towel.
  10. To serve, place a few mullet on individual plates, depending on their size, with a spoonful of white beans next to them.
  11. Sprinkle the vinaigrette over the fish and arrange the fresh greens beside them.
  12. Serve immediately.

 

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