Family Best Time >> Food

Red mullet breaded with black olives, asparagus and olive oil


Ingredients:10 mini-portions (appetizer)
  • red mullet fillets
    10
  • pitted black olives
    220 g
  • pink garlic (from Lautrec),
    15 g
  • anchovies in salt
    45 g
  • Olive Oil
  • salt, pepper
  • butter
  • green asparagus
    30
  • grated parmesan cheese
    1 teaspoon


Preparation:


    [usr 3]

    Mix the black olives with the garlic, the anchovies and a dash of olive oil then cover the red mullet fillets, skin side down, with the mixture obtained, set aside cold.

    Peel the asparagus, cut the tips to 3 cm and boil them; get them "al dente" then fry them in a frothy butter, add the parmesan, salt.

    Cook the red mullet fillets in an oven at 135°C for about 3 minutes.

    In a small plate, arrange the asparagus tips then half a fillet of red mullet, drizzle with olive oil.

    Decor:dehydrated zucchini slices.

    Perfect for an aperitif!

    Source:Goûtisme en trilogie . Thuriès Gastronomy Magazine.