Barbunya plakisi (Red mullet plaki): Difference between revisions
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|title=Barbunya plakisi (Red mullet plaki) Greek recipes | |||
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|keywords=Barbunya plakisi (Red mullet plaki) Greek recipes | |||
|description=This mezeler is normally made with red mullet in Turkey. | |||
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This mezeler is normally made with [[Red Mullet|red mullet]] in [[Turkey]]. However, [[Halibut|halibut]], [[Bass|bass]] or any firm white [[Fish|fish]] is used in Greece and Armenia, where it is also very popular. It can also be served as a [[Main course|main course]], in which case it will feed 4-6 people. | This mezeler is normally made with [[Red Mullet|red mullet]] in [[Turkey]]. However, [[Halibut|halibut]], [[Bass|bass]] or any firm white [[Fish|fish]] is used in Greece and Armenia, where it is also very popular. It can also be served as a [[Main course|main course]], in which case it will feed 4-6 people. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 120ml [[Olive oil|olive oil]], plus a little extra | | 120ml [[Olive oil|olive oil]], plus a little extra | ||
| Line 35: | Line 45: | ||
| Add the [[Vegetables|vegetables]], stir, cover and cook for 30 minutes, stirring from time-to-time. | | Add the [[Vegetables|vegetables]], stir, cover and cook for 30 minutes, stirring from time-to-time. | ||
| Meanwhile, [[Oil|oil]] a ceramic backing dish and place the [[Fish|fish]] over the bottom of it. | | Meanwhile, [[Oil|oil]] a ceramic backing dish and place the [[Fish|fish]] over the bottom of it. | ||
| | | Preheat the [[Oven|oven]] to 200° C (400° F - gas 6). | ||
| Heat a little [[Oil|oil]] in another saucepan and [[Fry|fry]] the [[Garlic|garlic]] for about a minute. | | Heat a little [[Oil|oil]] in another saucepan and [[Fry|fry]] the [[Garlic|garlic]] for about a minute. | ||
| Add the [[Tomato|tomato]] purée and [[Chilli flakes|chilli flakes]] and cook slowly for a further 3 minutes. | | Add the [[Tomato|tomato]] purée and [[Chilli flakes|chilli flakes]] and cook slowly for a further 3 minutes. | ||
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===Chef's notes=== | ===Chef's notes=== | ||
If making this as a [[Main course|main course]], use whole fillets or steaks instead of chunks, in which case you will need to increase the cooking time by 5-10 minutes. | If making this as a [[Main course|main course]], use whole fillets or steaks instead of chunks, in which case you will need to increase the cooking time by 5-10 minutes. | ||
{{RecipeLine}} | |||
[[Category:Recipes|Barbunya plakisi (red mullet plaki)]] | [[Category:Recipes|Barbunya plakisi (red mullet plaki)]] | ||
[[Category:Armenian recipes|Barbunya plakisi (red mullet plaki)]] | [[Category:Armenian recipes|Barbunya plakisi (red mullet plaki)]] | ||
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[[Category:Turkish recipes|Barbunya plakisi (red mullet plaki)]] | [[Category:Turkish recipes|Barbunya plakisi (red mullet plaki)]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
[[Category:Unusual recipes]] | |||
Revision as of 18:05, 22 November 2014
| Barbunya plakisi (Red mullet plaki) | |
|---|---|
_recipe.jpg) |
| Servings: | 12 as mezze |
| Ready in: | 1 hour 40 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 1 hour 20 minutes |
| Difficulty: | 
|
This mezeler is normally made with red mullet in Turkey. However, halibut, bass or any firm white fish is used in Greece and Armenia, where it is also very popular. It can also be served as a main course, in which case it will feed 4-6 people.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 120ml olive oil, plus a little extra
- 6 medium carrots, sliced or the equivalent weight in whole Chantenay carrots
- 6 celery sticks, cut into 2.5cm chunks
- 1 large onion, finely sliced
- 2 green peppers, cut into a total of 12 pieces
- 3 large potatoes, peeled and cut into 1cm slices
- 1.1kg red mullet or any other firm white fish, chopped into large chunks
- Garlic to taste, crushed (I used 2 bulbs)
- 2 tablespoons tomato purée
- Dried chilli flakes, to taste (I used 1 tablespoon)
- 900ml vegetable or fish stock
- 12 lemon wedges and finely chopped parsley, to garnish
Mise en place
- Ensure that the vegetables are well drained after preparing
Method
- Heat the oil over a medium heat in a large saucepan.
- Add the vegetables, stir, cover and cook for 30 minutes, stirring from time-to-time.
- Meanwhile, oil a ceramic backing dish and place the fish over the bottom of it.
- Preheat the oven to 200° C (400° F - gas 6).
- Heat a little oil in another saucepan and fry the garlic for about a minute.
- Add the tomato purée and chilli flakes and cook slowly for a further 3 minutes.
- Arrange the vegetables from the other pan over the fish in the baking dish and pour the oil and juices from their saucepan into the pan containing the garlic, together with the stock.
- Bring to the boil and pour over the vegetables.
- Bake for about 35 minutes or until the fish is cooked.
- Serve individually or on a serving plate and garnish with the lemon wedges and chopped parsley.
Serving suggestions
This dish is normally served at room temperature, but it tastes equally good served hot.
Chef's notes
If making this as a main course, use whole fillets or steaks instead of chunks, in which case you will need to increase the cooking time by 5-10 minutes.
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