5 Exquisite Recipes to Savor Mújol Fish

When it comes to exploring the rich diversity of Mediterranean cuisine, few ingredients are as versatile and flavorful as Mújol, also known as grey mullet. This fish is celebrated for its delicate texture and subtle taste, making it a staple in various culinary traditions around the world. In this article, we will delve into five exquisite recipes featuring Mújol, each with its own unique story and a taste that transports you to the heart of its origin. From light salads to robust sauces, these dishes have been perfected by renowned chefs and are sure to elevate your dining experience.

1. Mújol Salpicón🐟

Salpicón de Mújol is a refreshing cold dish with roots in the coastal regions of Spain, particularly in Andalusia. Traditionally, salpicón is made with a variety of seafood, but Mújol brings a unique flavor to this classic Spanish dish. Chef Ferran Adrià, known for his innovative approach to Spanish cuisine, has been known to serve a modern version of this dish at his famed restaurant El Bulli, showcasing its versatility and vibrant flavors.

Ingredients

• • Mújol fillets: 300 grams, diced into 1 cm cubes
  • Tomato: 150 grams, finely chopped
  • Green bell pepper: 100 grams, finely chopped
  • Red onion: 80 grams, finely chopped
  • Extra virgin olive oil: 50 ml
  • Sherry vinegar: 20 ml
  • Salt: 5 grams
  • Black pepper: 3 grams
  • Fresh parsley: 10 grams, chopped

Preparation Steps

1. 1. Preparation time: 15 minutes; Cooking time: 0 minutes; Total time: 15 minutes
   2. In a large bowl, combine the diced Mújol, tomato, green bell pepper, and red onion.
   3. In a separate small bowl, whisk together the olive oil, sherry vinegar, salt, and black pepper.
   4. Pour the dressing over the Mújol mixture and toss gently to combine.
   5. Garnish with freshly chopped parsley and serve chilled. This dish is best enjoyed after allowing the flavors to meld for 30 minutes in the refrigerator.

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2. Mújol in Garlic Sauce🐟

Garlic sauce, or “salsa de ajo,” is a beloved component of Spanish and Mediterranean cuisine. This particular dish hails from the region of Murcia in Spain, where Mújol is abundant. Chef José Andrés, a celebrated Spanish chef, has often highlighted the simplicity and richness of garlic sauces in his cooking, making this recipe a tribute to his dedication to traditional flavors.

Ingredients

• • Mújol fillets: 400 grams, cut into 4 equal pieces
  • Garlic cloves: 6, thinly sliced
  • Olive oil: 60 ml
  • White wine: 100 ml
  • Fresh parsley: 10 grams, finely chopped
  • Salt: 5 grams
  • Black pepper: 3 grams

Preparation Steps

1. 1. Preparation time: 10 minutes; Cooking time: 20 minutes; Total time: 30 minutes
   2. Heat olive oil in a large pan over medium heat. Add the garlic slices and cook until golden brown, about 2 minutes.
   3. Add the Mújol fillets to the pan, seasoning with salt and pepper. Cook for 3-4 minutes on each side until the fish is cooked through.
   4. Pour in the white wine, allowing it to simmer and reduce for 5 minutes, forming a rich sauce.
   5. Remove the pan from heat, garnish with chopped parsley, and serve immediately with crusty bread.

3. Mújol in Onion Sauce🐟

Mújol en Salsa de Cebolla is a traditional dish from the Basque Country in northern Spain, a region famous for its love of seafood and rich sauces. This dish marries the sweetness of onions with the tender texture of Mújol, creating a comforting meal. Chef Juan Mari Arzak, one of the pioneers of modern Basque cuisine, has featured variations of onion-based sauces in his Michelin-starred restaurant, emphasizing their deep flavors.

Ingredients

• • Mújol fillets: 400 grams, cut into 4 equal pieces
  • Yellow onions: 300 grams, thinly sliced
  • Olive oil: 50 ml
  • White wine: 100 ml
  • Chicken broth: 200 ml
  • Bay leaf: 1
  • Salt: 5 grams
  • Black pepper: 3 grams

Preparation Steps

1. 1. Preparation time: 15 minutes; Cooking time: 35 minutes; Total time: 50 minutes
   2. Heat olive oil in a large saucepan over medium heat. Add the sliced onions and bay leaf, cooking slowly until the onions are caramelized, about 20 minutes.
   3. Season the Mújol fillets with salt and pepper, then add them to the pan. Cook for 3-4 minutes on each side.
   4. Pour in the white wine and chicken broth, simmering for another 10 minutes until the sauce thickens and the fish is fully cooked.
   5. Serve hot, garnished with additional fresh herbs if desired.

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4. Mújol Tartare with Mango🐟

The tartar dish, with its roots in French cuisine, has been reinvented in various ways across the globe. This Mújol tartar with mango is inspired by the tropical flavors of Southeast Asia, particularly Thailand, where fruit and seafood are often paired together. Chef David Thompson, an expert in Thai cuisine, has created numerous dishes that blend fresh fruits with seafood, influencing this vibrant and refreshing tartar.

Ingredients

• • Mújol fillets: 200 grams, finely diced
  • Ripe mango: 150 grams, finely diced
  • Red onion: 30 grams, finely diced
  • Cilantro: 10 grams, chopped
  • Lime juice: 30 ml
  • Soy sauce: 20 ml
  • Sesame oil: 10 ml
  • Chili flakes: 2 grams (optional)
  • Salt: 3 grams

Preparation Steps

1. 1. Preparation time: 20 minutes; Cooking time: 0 minutes; Total time: 20 minutes
   2. In a mixing bowl, combine the diced Mújol, mango, and red onion.
   3. In a small bowl, whisk together the lime juice, soy sauce, sesame oil, salt, and chili flakes if using.
   4. Pour the dressing over the Mújol mixture and gently toss to combine.
   5. Add chopped cilantro and serve immediately, or chill for 10 minutes for a more pronounced flavor. This dish pairs beautifully with crisp crackers or as a standalone appetizer.

5. Mújol Salad with Spinach and Walnuts🐟

This salad, featuring Mújol with spinach and walnuts, draws inspiration from the healthy Mediterranean diet, known for its emphasis on fresh greens, nuts, and lean proteins. Originating from Greece, where salads with fresh seafood are a staple, this dish has been reimagined by Chef Yotam Ottolenghi, known for his vibrant and vegetable-centric cuisine.

Ingredients

• • Mújol fillets: 200 grams, grilled and flaked
  • Baby spinach: 100 grams
  • Walnuts: 50 grams, toasted
  • Cherry tomatoes: 100 grams, halved
  • Red onion: 30 grams, thinly sliced
  • Feta cheese: 50 grams, crumbled
  • Olive oil: 30 ml
  • Balsamic vinegar: 15 ml
  • Salt: 3 grams
  • Black pepper: 2 grams

Preparation Steps

1. 1. Preparation time: 15 minutes; Cooking time: 5 minutes; Total time: 20 minutes
   2. Grill the Mújol fillets for 3-4 minutes on each side, then flake into bite-sized pieces.
   3. In a large salad bowl, combine the baby spinach, walnuts, cherry tomatoes, red onion, and feta cheese.
   4. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
   5. Add the grilled Mújol to the salad and drizzle with the dressing. Toss gently to combine and serve immediately.