Mullet with zucchini on skewers

These nice kebabs can be made from other fish as well. The main thing is that it rolls well into rolls. It can be fillet of flounder, small pike perch, mackerel cut into longitudinal strips. And if you take small young eggplants instead of zucchini, then you will have a completely different dish to taste.

Ingredients

• 600 g mullet fillet with or without skin
• 2 small courgettes or zucchini
• 8 cherry tomatoes
• medium bunch of arugula
• 2 tbsp. l. olive oil
• salt, white pepper
• For refueling:
• 1 tbsp. l. balsamic vinegar
• 1 tbsp. l. lemon juice
• 1 tsp honey
• 2 tbsp. l. olive oil

Directions

1. Grate the mullet fillet with salt and pepper. Cut into strips about 3 cm wide. Roll each strip into a roll with the leather (or the side where the leather was) inward.
2. Cut the courgettes into thin longitudinal ribbons, boil in boiling salted water for 3 minutes. Transfer to a bowl of cold water with a slotted spoon, then place on paper towels.
3. Roll the zucchini ribbons into rolls. String 2 zucchini and mullet rolls on long wooden skewers, alternating between them.
4. Whisk the vinegar, lemon juice and honey for dressing. While whisking, pour in the olive oil in a thin stream.
5. Cut the cherry tomatoes into 4 pieces. Heat the olive oil in a frying pan, fry the rolls on skewers in it for 4 minutes. from each side.
6. Spread the arugula leaves on a platter, drizzle with the dressing. Arrange the tomatoes and sautéed rolls, sprinkle with the dressing again.