Turkish cuisine · Fish & Seafood

Grey Mullet Pilaki

Grey mullet braised with onions, carrots and celery in olive oil and eaten cold as a mezze.

Ingredients · for 4 servings

• 800 g grey mullet (fillet or steaks)
• 2 onions
• 3 carrots
• 2 stalks celery
• 300 g waxy potatoes
• 120 ml olive oil
• 1 tsp sugar
• 2 unwaxed lemons
• 1 bunch parsley
• Salt, pepper

Instructions

1. Divide the grey mullet into wide pieces, salt, drizzle with the juice of one lemon and chill for 15 min. so the fish's characteristic flavor mellows.
2. Cut the onions into half-rings, the carrots into diagonal slices, the celery into 1 cm wide pieces and the potatoes into thick cubes.
3. Warm the olive oil in a wide pot and sauté the onions over gentle heat for 8 min. until translucent, without browning them — pilaki should stay pale.
4. Add the carrots, celery and potatoes, pour in with sugar, salt and 250 ml hot water and simmer gently covered for 20 min. until the vegetables are soft.
5. Lay the fish pieces on the vegetables, cover and let steam for a further 10–12 min. over low heat until the fish is just cooked, and season with pepper.
6. Let cool completely to room temperature, sprinkle with chopped parsley and serve cold with wedges of the second lemon.