Este prato eleva o simples peixe frito a um novo patamar de sabor e elegância. Os salmonetes, com a sua carne delicada e sabor distinto, são fritos até ficarem crocantes por fora e suculentos por dentro. O segredo está no molho rico e aromático, feito com tomate, alho e um toque de vinho do Porto, que complementa o peixe na perfeição, criando uma refeição memorável.

For a classic Portuguese fish dish that’s simple yet full of flavour, here is the English version of this recipe.

Ingredientes

  • Salmonetes (escamados e amanhados)
  • Sal grosso q.b.
  • 6 Dentes de alho
  • 1 Bom ramo de salsa
  • 3 Colheres de sopa de azeite virgem
  • 3 Tomates maduros (sem pele, sem sementes e grosseiramente picados)
  • 3 Colheres de óleo
  • 125 g de manteiga
  • Farinha q.b. (para panar os salmonetes)
  • 1 Cálice de vinho do Porto
  • Sal q.b. (para o molho)
  • Pimenta preta q.b.
  • Batatas cozidas (para guarnecer)
  • Brócolos cozidos (para guarnecer)

Preparação

  1. Depois de devidamente escamados e amanhados, enquanto os ia polvilhando com sal grosso, comecei a magicar o raio do molho com que havia de comê-los.
  2. Esmaguei por isso 6 dentes de alho e piquei-os muito bem.
  3. Piquei também 1 bom ramo de salsa e atirei com tudo para um tachinho que pus ao lume com 3 colheres de sopa de azeite virgem.
  4. Quando os alhos começaram a virar loiros, cobri-os com 3 bons tomates maduros sem peles nem sementes e grosseiramente picados. deixei reduzir em lume brando.
  5. Em lume moderado, numa mistura de 3 colheres de óleo e 125 gramas de manteiga, fritei os salmonetes passados por farinha.
  6. Depois, juntei metade da gordura de fritar os salmonetes ao tomate e deixei ferver 2 minutos.
  7. Perfumei com 1 cálice de vinho do Porto, rectifiquei de sal, temperei com pimenta preta, deixei ferver mais 1 minuto e molheira com ele.
  8. Servi os salmonetes regados com o molho e guarnecidos com batatas e brócolos cozidos.

Fried Red Mullet

Red mullet, or salmonetes, are highly prized in Portugal for their delicate, slightly sweet flesh and beautiful pinkish skin. This classic recipe showcases them in the most traditional way: simply fried to perfection and served with a rich, flavourful sauce. It’s a dish that celebrates the quality of the fish itself, enhancing its natural taste without overwhelming it.

The magic of this dish lies in its sauce. A simple base of sautéed garlic and fresh tomatoes is elevated with a splash of Port wine, which adds a unique depth and a touch of sweetness that is quintessentially Portuguese. What makes this recipe particularly clever is the use of the flavoured butter and oil from frying the fish to enrich the sauce, ensuring none of that delicious seafood flavour goes to waste.

Served with simple boiled potatoes and broccoli, this is a wonderfully complete and satisfying meal. The key is to get the fish beautifully crisp while keeping the inside moist and tender. It’s a perfect dish for a weekend lunch or a light, elegant supper.

Ingredients

  • Red mullet (scaled and cleaned)
  • Coarse salt, to taste
  • 6 garlic cloves
  • 1 large bunch of parsley
  • 3 tbsp virgin olive oil
  • 3 ripe tomatoes (peeled, deseeded, and coarsely chopped)
  • 3 tbsp vegetable oil
  • 125g butter
  • Flour, for dredging the fish
  • A splash of Port wine
  • Salt, to taste (for the sauce)
  • Black pepper, to taste
  • Boiled potatoes, to serve
  • Boiled broccoli, to serve

Method

  1. After properly scaling and cleaning the fish, sprinkle them generously with coarse salt.
  2. Crush and finely chop 6 garlic cloves. Finely chop a large bunch of parsley.
  3. Place the chopped garlic and parsley in a small saucepan over a medium heat with 3 tbsp of virgin olive oil.
  4. When the garlic starts to turn golden, cover it with the 3 chopped ripe tomatoes. Let the sauce reduce over a low heat.
  5. In a frying pan over a moderate heat, melt 125g of butter with 3 tbsp of oil. Dredge the red mullet in flour and fry them in the butter mixture until golden and cooked through.
  6. Once cooked, add half of the frying fat from the fish to the tomato sauce and let it boil for 2 minutes.
  7. Add a splash of Port wine, check the seasoning, adding salt and pepper to taste. Let it boil for another minute, then transfer the sauce to a sauceboat.
  8. Serve the fried red mullet drizzled with the sauce, accompanied by boiled potatoes and broccoli.