Red Mullet a la Provençal (white truffle flavoured)

Updated: Feb 1, 2019

A delicious Mediterranean dish, white truffle flavoured. This surely brings a little sun shine on your dinner table!

Summertime blues got a hold on me when I watched the snow falling down and I taught “what the heck” let’s make some Mediterranean food to get over with it!

I also got a hold on some white truffle flavoured salt and olive oil, and was really eager to use them in one of my recipes

But let’s not put the challenge to high, so if you don’t have these ingredients, just use sea salt and a good olive oil, it will do the job!

Ingredients for 4 to 5 persons

400 to 500gr red mullet fillets, 2kg Roseval potatoes, 1 ½ tsp white truffle flavoured salt, 3 tbsp white truffle flavoured olive oil, 2 celery sticks, 2 lemons, 1 onion, 8 garlic cloves, 500ml dried tomatoes in oil, 2 bell peppers, 2 to 3 tbsp herbs de province, 1 tbsp Timur berries, Salt & pepper mill

As usual clean the potatoes and veggies with cold water

Ground the Timur berries grossly and cut the veggies in slices.

Cut the potatoes in chunks (the size you prefer) give them a good twist of salt & pepper, add the herbs de Provence and 4 tbsp of oil from the dried tomatoes.

Mix well to coat the potatoes equally.

Coat the clay pot (tagine) with the rest of the oil (you can use a large skillet or other cooking ware if you don’t have a tagine).

Pour the potatoes and add the lid on top, the burner on medium heat (use a heat diffuser for your clay pot).

After 20 minutes, stir the potatoes and cook for another 15 minutes.

Now add the veggies on top and cook for another 30 minutes.

Add the dried tomatoes and again cook for 15 minutes.

Season the mullet fillets on the skin side only with the truffle flavoured olive oil, salt and Timur berries

Sprinkle some truffle flavoured salt on the potatoes and place the fillets on top.

Preheat the oven up to 200°C and use the top grill only

Then place the clay pot under the grill for 10 minutes; the thin fillets roast easily, no need to turn them.

Place some slices of lemon around the dish before serving and you’re done.

And all there’s left to say is; Bon Appetite my gourmet friends!


© 2018 Wessel Woortman

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