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Red Mullet Fillets with Smoked Eggplant Salad

  • 16 red mullet fillets (Wellgoods)
  • 4 tablespoons fl our
  • Vegetable oil for frying
  • 3 medium eggplants
  • 4-5 tablespoons olive oil
  • Juice of 1 lemon
  • ½ red chilli pepper
  • Salt and pepper to taste


• Heat the eggplants directly on your fi re source (stove top) and turn every so
often until they are entirely soft
• Peel off the eggplant skin and roughly chop the eggplant
• Place the chopped eggplant in a bowl and mash it with a fork. Mix in the
olive oil, lemon juice, chilli pepper, salt and pepper. Place the eggplant
mixture in the refrigerator and allow to cool
• Coat the fi sh fi llets in the fl our and lightly fry them
• Serve the eggplant salad with the fried fi sh on top and garnish with parsley
and large grains of sea salt


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