Salted Mullet in Oil
After dry curing, the mullet becomes denser and slightly closer in texture to cured fish, while the oil and garlic make the flavor softer and deeper. This is a simple protein-rich appetizer that is easy to prepare ahead and keep chilled for several days.
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3 kg 333 gram
Servings: 3 (1 serving ≈ 155 gram)
Digestion time: 2 hour
Complete protein: ✔
Mix the table salt (18 g) with allulose (6 g). Spread part of the mixture over the bottom of a container, coat the mullet (400 g) with the rest, then close it tightly and refrigerate for 24 hours.
Take the fish out, rinse away the extra salt well, and pat it dry. Cut the mullet into serving pieces and slice the garlic (10 g) thinly.
Transfer the fish to a clean jar or container, add the garlic and sunflower oil (30 g), mix gently, and chill it again for another 12 hours. Serve it cold on its own or as part of a fish appetizer plate.
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