RED MULLETS WITH BOTTARGA ESPUMA

INGREDIENTS

½ a kilo of red mullets
juice of half an orange
juice of half a lime
10 sprigs of fresh thyme
1 spoonfull of oil for sautéing
2 sp. of bottarga espuma (previous mentioned recipe)
1 pinch of fleur de sel

PREPARATION

Marinate the red mullets in the citrus juices and thyme for 5 minutes.

Drain the red mullets from marinade and salt. Let them stand on paper towels for 3 minutes and saute with the oil, in a heavy frying pan.

 

When the mullets will become red, pour the marinade juice and allow to evaporate the liquid.

Serve the red mullets  with bottarga espuma and bottarga slices  (optional).


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