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
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).