Grey mullet has a distinctive, almost earthy flavour which works well with robust and lightly acidulated sauces, dressings and marinades featuring lemon, white wine vinegar, capers and garlic.
In this Asian-influenced recipe from Francois Pasteau, he uses green tea, beetroots, fennel, garlic, ginger and sesame to create this stunning dish which will wow your guests.
Link to full recipe (courtesy of seafoodinfo.eu)
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