Grilled Mullet on a Bed of Vegetables

Name: Grilled Mullet on a Bed of Vegetables
Ingredients: 2 scampi 1 carrot 1 onion 2 roasted peppers balsamic vinegar 1 glass of dry wine Enibahar Salt; pepper Creamy Delta peppercorns...

Over - Grilled Mullet on a Bed of Vegetables by Stanca F. - Recipia

We clean and gut the mullets with great care, ensuring that we remove all internal organs and that the fish remains clean. After we finish cleaning, we generously salt them and then drizzle a little lemon juice to give them a fresh taste. We let the fish 'make friends' with the salt and lemon, so the flavors penetrate well into the meat. In the meantime, we grill 2-3 peppers until the skin becomes black and starts to peel off. This process not only adds a delicious flavor but also a pleasant texture to the dish. Once the peppers are ready, we let them cool down so we can easily peel off the skin. We clean the carrot and onion, and then we start preparing the creamy garlic sauce from the Delta, which will add extra flavor to our dish. We heat the grill until it becomes very hot, and to flavor it, we rub a piece of onion over it. Then, we place the mullets on the grill, making sure to open all available windows and hoods to allow air to circulate, thus protecting ourselves from the resulting smoke. Although the fuss caused by the smoke from the grill can be avoided by wrapping the mullets in aluminum foil or baking paper, this will make the fish cook in its own fat instead of grilling. As the mullets cook, they release fats that drip into a handy cup. I prefer to use this fat to prepare the garlic sauce instead of throwing it down the sink. Once the fish is evenly grilled, we take it out onto a platter and, with a sharp knife, gently split the fish along the back to remove the spine, head, and bones. This technique may seem intimidating, but it is surprisingly simple, and the bones come off easily. Once we finish, we cover the mullets to let them 'rest' and start sautéing the vegetables we prefer. I chose carrots, onion, and roasted peppers, and new potatoes are an excellent choice to complement this dish. We cut the carrots, onion, and peppers into thin strips and sauté them in olive oil until they are al dente. We deglaze the vegetables with a glass of dry wine, add 4-5 allspice berries, and let the flavors blend. At the end, we drizzle the dish with a little vinegar, and for those who love the aroma of bay leaves, a bay leaf will add a special taste. This delicious grilled mullet dish, accompanied by sautéed vegetables, is a true delight, and I try to lobby for a fish that many people are afraid of. Enjoy your meal!