Upper Level Red Mullet Fish

[@ChefRudakova]

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[@belisarius565]

Nice one!

[@exchef7555]

I am serving red mullet in my set menu, pan fried skin down the fish and lightly smoked with Aladdin after, works like a gem, I also use Tarama made with bread from white fish row infused with katsuobushi and kombu, osetra caviar, salicornia, cucumber chilled broth and lemon air.

[@biale190]

Dear Chef Rudakova, I’m so happy to have found your channel ! I like the way you twist every recipe ; it inspires me And I also like your cheerfulness, and the joy you obviously feel when you cook I will make that dish next Monday ! And I wonder : would it be a bad idea to serve it cold ? It would certainly be much easier for me to serve it cold … (I’ll do it for 6 people, so keep it warm would be a challenge ; also here in France, smoked fish is most of the times eaten cold) - but if you say it has to be warm, I’ll do as you say, Chef ! Thank you for your generosity ; these videos are very interesting !

[@andreaherzog-kienast9343]

@chefrudakova - interesting for me too, I think is's cold, if plating is ready, isn't it?

[@biale190]

@@andreaherzog-kienast9343 6 people tested it cold today ; 6 people absolutely loved it, it was really delicious ! The fish,after 7 minutes in the fumes of hay was perfectly cooked, as chef Rudakova predicted

[@StanOwden]

Was it a birch leaves?

[@Nationalistph]

Nice one chef👌🏻

[@MrTheXREX]

ty ❣

[@ChefRudakova]

🤓✌️

[@stratoskonstantoudakis9245]

As a cook In fine dining and a greek I loved your dish glad to see more people trying to elevate greek cuisine

[@ChefRudakova]

Thank you ❤️🇬🇷🇨🇾

[@PoesyOfficial]

Billie only appears when you are cooking fish!

[@tonywise6914]

She had a cat...on the counter... What??

[@alaaelmoudden1268]

Creative chef thank you for sharing your skills keep doing some videos for us thank you 🤠

[@ChefRudakova]

thanks 🤓will do✌️

[@Mojauk771]

Love the hair !

[@simonsandvik7367]

Thanks for this. Very pretty dish. I will try doing something similar with gravlax. Would have been nice to see the sauce be made also 🙂

[@ChefRudakova]

let me know what you come up with 🤓

[@meglobster]

This is a very common fish in Mallorca (Balearic Islands) and some other parts of the Spanish Mediterranean coast, as well! Amazing recipe. Love it. Thank you!!! P.S. We call them "Molls" in Mallorca.

[@meglobster]

Just a little advice.... Always leave the skin on, but removing all the scales before. 😉

[@UrbanAsia]

You are so funny Chef . Love your vids.

[@ChefRudakova]

thanks🤓✌️

[@nich9339]

maybe a clamp style tea infuser to "dust" will do instead of dipping the fish onto the powdered dill and lemon zest mixture?

[@ChefRudakova]

maybe🤷‍♀️

[@locasailor]

Nice dish! Great video but keep the cat from cooking area.. as a chef you know better

[@imatomicc]

Rudakova ❤ you are my chef 👌༼ つ ◕_◕ ༽つ

[@marafi2]

What about the secret ingredient? Is it a birch venik??

[@ChefRudakova]

🙌

[@Dina_tankar_mina_ord]

As usual, awesome video. You might have benefited from making a quick drybrine with salt and sugar for 30 minutes. That would have firmed up the fish and made it more palatable. Thanks for the recepie :)

[@ChefRudakova]

interesting🤓 i'm not sure that drier fish would quite fit the Mediteranean vide that I was still trying to keep ... But it'll definitely work for some other fish starter! Great idea✌️

[@ari-etta]

Why is it called a Dutch Oven? Anyone?

[@harshrawat9864]

you know one think when you laugh or smile. your smile killl me and. i cant focus on dish. 😀😀. i wish. you here in india i want to marry. with you❤️❤️🥰

[@monoricuu4095]

what temp did you dehydrate the lemon zest at?

[@ChefRudakova]

80-100C

[@ChefRudakova]

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[@aaghazkhan2378]

Looks like fig leaves

[@nogodaddy1]

Слава Україні! 🇺🇦