Family Best Time >> Food

Small red mullet with anchovy cream, lemon balm chiffonnade and Sichuan pepper


Ingredients:6 people
  • Red mullets
    12 pieces
  • Anchovy cream
    1 teaspoon
  • Olive oil
    2 tablespoons
  • Lemon balm
    6 sprigs
  • Sichuan pepper
  • Salt


Preparation:
  • Preparation time:15 minutes
  • Cooking time:10 minutes



Remove the peduncle from the aubergines, wash them and pat them dry, then cut them into slices lengthwise (about 1 cm thick), coat them with olive oil and grill them in the oven turning them often.
Cut the lemon balm into a chiffonade.
Place your red mullet fillets in an ovenproof dish and drizzle them with olive oil, salt them (not too much, because anchovy cream).
Put in the oven at th 8 (240°C), leave to cook.
Spread the eggplant slices with anchovy cream and place them on a serving platter or on a plates.
Place the red mullet fillets on the eggplant slices.
Sprinkle with lemon balm and give a few turns of the Sichuan pepper mill on top.