|4||red mullet fillets|
|200 ml||vegetable stock|
|1 tbsp||all-purpose flour|
|vegetable oil for frying|
|paprika paste for garnishing|
Riesling late vintage, dry, 2012
Riesling late vintage wine persuades wine-lovers with a fine acidic structure and a fruity bouquet. The wine is a real treat in combination with red mullet.
Heat up vegetable stock. Season with turmeric, salt, and pepper. Once it comes to a boil, remove from stove and stir in couscous. Let sit, according to package instructions, for approx. 5 min. until the couscous is cooked.
In the meantime, pick coriander, mint, and parsley leaves. Finely slice them.
Stir herbs and ajvar into cooked couscous. Season again to taste with salt and pepper.
Heat up some vegetable oil in a frying pan. Lightly coat the skin side of the red mullet fillets with flour. Fry filets for approx. 1 – 2 min. on the skin side. Turn fillets over. Add butter, thyme, rosemary, and crushed garlic to the pan. Season with salt and pepper and finish cooking for another minute. Serve fillets on top of couscous and garnish with some dollops of paprika paste.