Recipe - Pan-Fried Red Mullet Cous Cous And Summer Salad Leaves

4 Steaks; (about 180 g each)
; salmon or (any
; local fish)
15 g Lemon rind; grated
15 g Orange rind; grated
Salt to taste
Oil for frying

FOR THE PEPPER SAUCE
1 tablespoon Black peppercorns; (15 g)
2 teaspoon Olive oil; (10 ml)
15 g Onion; chopped fine
One fourth cup Fish stock; (60 ml)
4 teaspoon Jus; (recipe follows) (20
; ml)

TO GARNISH
16 Green asparagus
8 Potatoes; (peeled and cut
into
; straws and deep
; fried) (600 g)
Oil to saute the asparagus

CUT a thin strip of the fish horizontally, leaving 1.5 cm from one side.
Then carefully flip it over without letting it separate. Repeat the process
to get one long strip. Sprinkle equal quantities of orange rind, lemon rind
and salt along the entire strip and roll like a pinwheel. Similarly prepare
three more rolls. Wrap it in clingfilm to ensure the roll does not unravel.
Boil water in a saucepan, add the fish rolls and boil for three minutes.
Remove carefully, unwrap the clingfilm and keep aside.

To prepare the pepper sauce: Heat oil in a pan, add onions and saute until
translucent and glossy. Add pepper and stir for a few seconds. Then add the
stock and jus, bring to a boil. Lower the heat, and simmer, stirring
occasionally, for five minutes. Remove and keep warm.

To prepare the garnish: Heat oil in a frying pan, add asparagus and saute
over low heat for a minute. Remove to an absorbent paper. Heat oil in a
frying pan, add the partially cooked fish rolls and shallow fry over low
heat for about seven minutes.

To serve: Arrange the asparagus in a square in the centre of the plate and
place the fish roll in the middle of the square, drizzle the sauce around
it and serve with the straw potatoes.

Converted by MC_Buster.

NOTES : Fried fish rolls with potato straws and hot pepper sauce

Converted by MM_Buster v2.0l.