Tartare of Grey Mullet from Sud de France by Caroline Conran
South and west of Narbonne lies Bages, a pretty fishing village overlooking one of the many blue salt lagoons of Languedoc and a perfect place for lunch. Here, a number of families combine their fi...
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Ingredients
- 1 whole cucumber, peeled, seeds removed
- 150 g bulb fennel
- 2 fillets of grey mullet, around 400g, skin removed by the fishmonger
- fine salt, pepper
- 10 leaves of basil, cut into strips
- 3 tbsp of olive oil
- 1 lemon
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