Enza Zaden June Recipe: Roasted sweet pepper tartare with mullet


Roasted sweet pepper tartare with mullet

Roasted sweet pepper tartare with mullet

A very chic deluxe appetizer that is quite easy to make by any home chef. In less than no time you will have made these very impressive delicacies.
Does mullet not appeal to you? You can choose any type of fish you like.

Ingredients (for 4-6 appetizers)

  • 1 red sweet pepper
  • 1 mullet filet
  • 2 papadums
  • Lemon
  • Pepper
  • Salt
  • A few beetroot leaves

How to prepare

Roast the sweet pepper for 15 minutes at 220°C in a preheated oven. Season the fish with pepper and salt and sprinkle with olive oil. Fry the fish in a hot pan until brown on both sides. Reheat in the oven at 160°C for a further 5 minutes.

Pull the roasted sweet pepper apart and cut away the seeds. Remove the skin of the fruit as well. Finely dice the flesh and season with pepper and salt. Sprinkle with olive oil and stir well.

Break the papadums into coarse pieces. Place beetroot leaves on top, and spoon a little sweet pepper onto these leaves. Top the appetizers with a piece of mullet. Garnish with a few shreds of lemon peel and, if necessary, sprinkle some more salt on them.