Red Mullet and Asparagus Recipe - Great Italian Chefs
Andrea Sarri steams red mullet fillets to retain their delicate flavour and texture in his simple starter recipe. He pairs the fish with the iconic Mediterranean flavours of olive and anchovy and...
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.greatitalianchefs.com.
Ingredients
- 4 red mullet, filleted
- 7g of olives, preferably Taggiasca
- 4g of capers
- 4 anchovies, desalted
- 12g of extra virgin olive oil
- 2 eggs
- 2 egg yolks
- 10g of white wine vinegar
- 125g of grapeseed oil
- salt
- 200g of peas, shelled
- 30g of extra virgin olive oil
- 15 asparagus spears, preferably purple
- 1 handful of baby salad leaves
- 25ml of lemon juice
- 25ml of gin
- 75ml of extra virgin olive oil
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