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Sous Vide Red Mullet | Recipe by sousvidetools.com

Confit of Red Mullet with Red Pepper Pesto, Kalamtra Olives and Crumbled Feta

Confit of Red Mullet with Red Pepper Pesto, Kalamtra Olives and Crumbled Feta Fish and Seafood
  • COOK TIME: 2 Hours
  • PREP TIME: 1 Hour


  • 8 x 175g Fillets of Red Mullet
  • Sea Salt
  • Chopped Thyme
  • 100ml Rapeseed Oil
  • ¼ tsp Roasted Garlic Powder
  • Zest 2 Lemons
  • 2 Large Red Peppers
  • 5 Smoked Anchovy Fillets
  • 2 tbsp. Olive Oil
  • ½ Red Chilli – Deseeded
  • 75g Kalamatra Olives
  • 100g Good Quality Feta Cheese
  • Micro Basil Leaves
  • 20 Large Basil Leaves
  • 50mls Aged Balsamic




This Mediterranean style dish is a beautiful summer starter or main course. The soft texture of the mullet is a winner here:


  1. In a bowl mix the rapeseed oil, lemon zest, sea salt, chopped thyme and garlic powder
  2. Place the fillets of mullet in a pouch, add the large basil leaves and the above oil mixture
  3. Seal the pouch and in a preheated water bath cook at 42 degrees for 1 ½ hours
  4. Roast the peppers over a char grill. When well charred place on a baking sheet and cover with cling film
  5. When cool enough to handle, peel the skin from the peppers, remove the seeds and place in a food processer along with the stoned olives (retaining a few to garnish), olive oil and anchovy.
  6. Roughly blend and season with a little salt
  7. Remove the mullet from the pouch and on a hot griddle char the skin of the mullets
  8. To serve, place the charred mullets on a plate, drizzle with the pesto, scatter a few olives and a crumble of feta cheese and garnish with micro basil leaves and a drizzle of aged balsamic

Chef’s Tip –

Why not dust the mullet with roasted fennel seeds and some orange zest before cooking.

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