Project Description

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
  • 1 pinch of Trikalinos 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).