Mullet with lemon-orange marinade

In ancient Rome, food was protected from spoilage by sea water. Then the water was replaced with wine, later with vinegar. An acidic environment is the basis of any marinade. And the marinades themselves are a great way to diversify the table in early spring.

Ingredients

• 4 portions of mullet fillets
• flour
• 3 tbsp olive oil
• lettuce leaves
• For the sauce
• Shallots - 1 pc.
• 1 tbsp. l. with capers on top
• 3 tbsp. l. white wine vinegar
• 3 tbsp. l. water
• 2 large oranges
• 2 large lemons
• 1 branch of tarragon

Directions

1. For the sauce, combine chopped shallots and capers in a small saucepan, add vinegar and water. Put on low heat, boil down to a third of the liquid and set aside.
2. In another saucepan, combine the juice of oranges and lemons, add tarragon. Boil over low heat to half the volume and strain through a sieve into a saucepan with shallots and capers.
3. Dip the fish lightly in flour and salt. Heat 1 tbsp in a skillet. a spoonful of oil and fry the fillets, skin side down, until crisp. Turn off heat, turn fillets and leave in skillet for a few minutes.
4. Place the fish on a plate and top with the sauce. You can serve it with lettuce leaves.