Hungarian style refers to to the use of paprika and chorizo sausage that give this dish a terrific mix of rich flavours. Not just tasty, this Hungarian style red mullet is a good looking dish that makes it ideal for entertaining friends.
Preparation time will be 5 minutes. Allow a further 20 minutes for the cooking time. Quantities in the recipe below will serve 2 however its easy to scale up for more lucky guests at your table
Ingredients For Hungarian Red Mullet
350g of red mullet fillets (skinned and cut in 2cm strips) from Walter Purkis & Sons
60g of chorizo (diced if you buy whole sausage) rather than slices
1 large red pepper (diced)
1 small red onion (diced)
1 clove garlic (crushed)
250ml stock (fish, chicken or vegetable)
100ml white wine
1 tsp smoked paprika
Cream to finish the sauce
Cooking Method For Hungarian Style Red Mullet
Fry the chorizo in some oil until starting to colour – remove and drain the meat but keep the oil in the pan it will have lots of flavour.
Place the red mullet strips in a bowl, squeeze over some lemon juice and dust with some of the smoked paprika (this is optional).
In the same pan you cooked the chorizo, sweat the peppers, onion and garlic allow to soften and to release their flavours, add the remaining paprika and mix well together. Add the white wine and allow to boil and reduce for 1 min then add the stock, bring to the boil and allow to simmer for 10/15 min over a gentle heat.
Add the strips of mullet to the sauce and turn the heat to low, the fish will cook gently in 2/3 minutes. Return the cooked chorizo and stir in 50ml double cream and swirl to incorporate, check seasoning.
This will be delicious served with rice, noodles or boiled potatoes
We have several other red mullet recipes here >>
