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		<title><![CDATA[Red mullet fillets and pepper coulis]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/red-mullet-fillets-and-pepper-coulis-10374.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 16 Jul 2015 04:24:42 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[Find out about this easy recipe for red mullet fillets with pepper coulis. A refined dish to impress your guests.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Preheat the oven on grill position. Bake the peppers and roast them turning regularly until their skin is completely black. &#60;span title=&#34;Sortez-les du four et laissez refroidir, enferm&#233;s dans un sac en plastique.&#38;lt;/p&#38;gt;&#38;lt;br /&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;Remove them from the oven and let cool, enclosed in a plastic bag.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Peel the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/grilled-rice-onions-tomatoes-bell-peppers-10316.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;peppers&#60;/a&#62;, remove the seeds and cut into pieces. Blend until a fine pur&#233;e. Pour into a saucepan and heat gently. Stir in the cream and cook. &#60;span title=&#34;Aux premiers fr&#233;missements, salez, poivrez et maintenez au chaud en remuant de temps en temps.&#38;lt;/p&#38;gt;&#38;lt;br /&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;When it starts simmering, salt and pepper and keep warm, stirring occasionally.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Wash, dry and thin out the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/carrot-soup-rosemary-2710.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;rosemary&#60;/a&#62;. Put the olive oil in a nonstick skillet. Place the red mullet fillets in the pan, skin side down. Cook for 3 minutes and flip. &#60;span title=&#34;Parsemez de romarin, assaisonnez et continuez la cuisson 2 minutes.&#38;lt;/p&#38;gt;&#38;lt;br /&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;Sprinkle with rosemary, salt and pepper and cook for 2 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Divide the pepper coulis on the plates. Place the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/red-mullet-fish-parmentier-10591.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;red mullet fillets&#60;/a&#62; on top and serve immediately with a mixture of white rice and wild rice.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;   &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/red-mullet-fillets-and-pepper-coulis-10374.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/red-mullet-fillets-and-pepper-coulis-10374.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Tomato and red mullet terrine]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/starters/tomato-red-mullet-terrine-9880.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-dish-type/starters/tomato-red-mullet-terrine-9880.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Sun, 21 Jun 2015 10:45:44 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Starters]]></category>
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		<description><![CDATA[Make this colourful terrine of tomatoes and red mullet fillets for an eye-catching starter.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Preheat the oven at th.&#8201;6&#8201;&#8211;&#8201;180&#176;C. Wash the tomatoes and cut into fine circles. Do the same with the drained &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/dairy/red-pepper-mozzarella-tartines-5919.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;mozzarella&#60;/a&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Interlace the &#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/your-cooking-tips/like-cook-tomatoes-17771.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;tomatoes &#60;/a&#62;and the mozzarella in the ramekins. Sprinkle a few drops of olive oil on each layer. Season with salt and pepper and add the cumin seeds.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Cut the red mullet fillets in lengths, place it in a spiral shape on top of the ramekins and add a drizzle of olive oil, lemon juice and a sprig of &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/strawberry-salad-thyme-balsamic-vinegar-3772.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;thyme&#60;/a&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Cover the ramekins with baking paper and bake for 15 minutes. Serve immediately.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/tomato-red-mullet-terrine-9880.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/tomato-red-mullet-terrine-9880.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Red mullet fish parmentier]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/red-mullet-fish-parmentier-10591.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 18 Jun 2015 06:36:16 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[Fancy for a fish-based dish? Discover our red mullet fish parmentier, a real treat. ]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62;  &#60;span class=&#34;hps&#34; &#62;Peel and wash&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/side-dishes/mixed-potatoes-with-oregano-and-chili-7584.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;potatoes&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cook&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in boiling salted&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;water.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;170&#176;&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;C&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;(th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;5/6)&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62;  &#60;span class=&#34;hps&#34; &#62;Peel and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;press&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the garlic&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Heat 2&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;tablespoons&#60;/span&#62; of &#60;span class=&#34;hps&#34; &#62;oil in a pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and sear the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;red mullet fillets&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add the garlic&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Cook for another &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;10 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over high flame.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Stop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the heat and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mash&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the flesh&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with a fork.&#60;/span&#62; Set aside.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Mash the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;potatoes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with a fork.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Stir in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the cream&#60;/span&#62;, the rest of &#60;span class=&#34;hps&#34; &#62;the olive oil&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add salt and pepper&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Spread half&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of the&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/fish-almond-crumble-2-17137.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; fish&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a large&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oven dish. &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;Mix&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the other half with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the same amount of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mashed&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;then spread&#60;/span&#62;...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/red-mullet-fish-parmentier-10591.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/red-mullet-fish-parmentier-10591.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/red-mullet-fish-parmentier-10591.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Red mullet en papillote with ratatouille]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/red-mullet-en-papillote-ratatouille-10394.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sat, 13 Jun 2015 08:40:07 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[For a light and easy dish, try making this red mullet fish en papillote with ratatouille.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Wash the vegetables. Cut the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/camembert-zucchini-tart-876.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;zucchinis&#60;/a&#62;, eggplants and tomatoes into cubes. Remove the seeds and chop the bell peppers. Peel and chop the onions. Squeeze the lemon.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Heat 3 tablespoons of oil in a pot and fry the bell peppers,&#160; &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/eggplant-potato-moussaka-14945.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;eggplants&#60;/a&#62; and onion for 5 minutes over low heat while stirring. Add the zucchinis, then cook for 10 minutes and incorporate the tomatoes. Season with salt and pepper. Cover and simmer for 30 minutes over low heat while stirring regularly.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3&#60;/strong&#62;. Preheat the oven at 210&#176;C (th. 7). For each parcel, place a parchment paper sheet on a shallow dish. Divide the &#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/french/ratatouille-provencale-10461.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;ratatouille&#60;/a&#62; and place 2 red mullet on top. Drizzle with olive oil and lemon juice, season with salt, pepper and sprinkle with thyme.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Seal the papillotes well. Bake for 10 minutes. Serve.&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;   &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/red-mullet-en-papillote-ratatouille-10394.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/red-mullet-en-papillote-ratatouille-10394.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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