Printable version Fish
Non-illustrated recipe

Fish Tabouleh

  • For : 4 servings
  • Time : 30 minutes
  • Difficulty : easy

Ingredients for Fish Tabouleh :

  • 200 g wheat bulgur
  • 8 red mullets
  • 50 g chicken stock
  • 80 g olive oil
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 small cucumber
  • 1 bunch spring onions
  • juice of 2 lemons
  • 20 mint leaves
  • 150 g brown veal stock
  • 3 mint leaves + 3 basil leaves
  • salt, pepper, olive oil
  • chopped herbs (marjoram, melissa, basil, mint)

Technical stages for Fish Tabouleh :

  • Moisten the semolina with the chicken stock in a metal bowl.
  • Stir and set aside. Add olive oil and let the bulgur swell for 15 minutes.
  • Meanwhile, cut the peppers, tomatoes, cucumber and onions in a fine brunoise.
  • Add them to the semolina along with the lemon juice.
  • Set aside for 2 hours, stirring from time to time. Add the chopped mint.
  • Dress the red mullets and remove the fillets. Bone with twissers or the tip of a knife.
  • Bring the brown stock to a simmer, add and infuse the mint and basil leaves. Pass through a chinois sieve, beat with olive oil, season.
  • Cook the fillets on the skin side in a slightly greased non-stick pan. Season.
  • Arrange the tabouleh in a plate, put the fillets on top. Pour the basil juice all around and sprinkle with chopped herbs.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Marjoram thüringerMarjoram thüringer 4.20 Euro
Hemispherical rolled edge mixing bowl Ø 20 cmHemispherical rolled edge mixing bowl Ø 20 cm 17.00 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Conical Chinese Ø20 cmConical Chinese Ø20 cm 24.49 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
Cutting board (40 x 25 cm)Cutting board (40 x 25 cm) 24.30 Euro
Chef knife (20 cm)Chef knife (20 cm) 26.00 Euro
Knife for sole filletsKnife for sole fillets 22.50 Euro