A Recipe by Bernard & Guy Ravet

A Recipe by Bernard & Guy Ravet

www.four-magazine.com

Relais & Châteaux Chefs Bernard and Guy Ravet, from Michelin-starred L'Ermitage give you a recipe for crispy skin Red Mullet, beets, ginger and parsley...

Keywords

  • hotels & travel
View full recipe on www.four-magazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

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Ingredients

  • 2 Red Mullet fillets
  • 2cl olive oil
  • 1 red beet (200 g)
  • 1 chiogga beet (200 g)
  • 1 yellow beet (200 g)
  • 100g flat parsley
  • 20g olive oil
  • 50g ginger
  • 10cl sunflower oil
  • 2cl lemon juice
  • 2cl white balsamic vinegar
  • 20g honey

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