So as I was saying, I kept the red wine cooking liquor used to cook the octopus in the previous post to play around with. I reduced it to a sauce consistency, added a touch of salt, sherry vinegar and sugar to balance at the very end and it tasted to me like it would work perfectly with our beautiful local red mullet.
A very simple dish as you can see, salt baked potato, herb salad (parsley, mint, sumac etc), that sticky red sauce and the freshest of red mullet only just cooked. I can tell you with all honesty the flavours defied the simple presentation. Complex yet fresh and light, it was SUPERB.
A very simple dish as you can see, salt baked potato, herb salad (parsley, mint, sumac etc), that sticky red sauce and the freshest of red mullet only just cooked. I can tell you with all honesty the flavours defied the simple presentation. Complex yet fresh and light, it was SUPERB.
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