This time, we’ll prepare something very simple yet tasty. If you want to try out this one, you will not need many ingredients; you should, however, like to eat raw fish. I’ve tried out red mullet and was very satisfied with the result: a summery-fresh taste reminding me of sun and sea and holidays.
The red mullet is a small fish you find in the Mediterranean Sea, the Black Sea and the North Atlantic Ocean. You will recognize it very easily by its striped red-and silver skin. It is a semi-fat fish (unsaturated fat, perfect for your health) that will bring you lots of proteins as well as mineral nutrients (iodine, iron, phosphor) and vitamins.
What you need:
- 12 red mullet fillets (without fish bones)
- 1 orange or red pepper
- ½ cucumber
- 2 limes
- 2 branches of thyme (citrus thyme if possible)
- 1 spoonful of different pepper grains
- Olive oil
- Cut the cucumber and the red or orange pepper into small cubes.
- Cut the fish fillets into stripes. Make sure there are no fish bones left. My fillets were sold with that big ’n’ bold imprint “NO FISH BONES” – my ass! But the remaining bones were scarce and easy to spot so I simply plucked them out with tweezers.
- Put fish and vegetable cubes in a bowl.
- Squeeze the limes and mix their juice with 2-3 spoonfuls of olive oil.
- Grind the pepper grains.
- Pluck the thyme. It should be citrus thyme, which has a strong lemony taste – did I hear someone murmur “Duh!”? Anyway, I didn’t have citrus thyme, so I took some ordinary thyme, which lent a supplementary Mediterranean touch to the dish.
- Pour the lime-oil mixture over fish stripes and vegetable cubes.
- Add some salt, the ground pepper and thyme.
- Cover the bowl with a wrap and put it in the fridge for at least 30 minutes.
- Serve with thin slices of toasted bread.
Have yourself a nice glass of fruity white wine with this, and you’ll see how fabulous raw fish can taste!