- 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).