Ingredients Jump to Instructions ↓

  1. 2 small red mullet butter fried, bone free

  2. 100g leeks

  3. 25 g carrots julienne

  4. 25 g celery sliced

  5. 2 tablespoons extra virgin olive oil

  6. garlic clove - chopped

  7. Pinch of coriander

  8. Pinch of fennel seed ground

  9. Pinch of white fungus

  10. Pinch of salt

  11. Slices of orange

  12. herbs - basil, oregan, tarragon

Instructions Jump to Ingredients ↑

  1. Cook leeks in oil until golden.

  2. Add carrots, celery and cook until soft.

  3. Season with garlic, salt and spices.

  4. In an ovenproof dish, place cooked vegetables.

  5. Place two smaller red mullet or one large mullet (butter fried, bones free) on top with 2 thin slices of orange cut in half.

  6. Sprinkle with more salt and spices, 1 tablespoon orange juice and 1 tablespoon olive oil.

  7. Sprinkle plenty of roughly chopped herbs over the fish – basil, oregano, tarragon.

  8. Cover with silicon paper and cook for 15 minutes approx.


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