Red mullet with saffron (2)
Instructions
Fillet the fish and use the remains (excluding the entrails of course) to prepare a balloon with onion, celery, carrot, a pinch of thyme sprigs and vermentino.
Jump in oil scented with thyme and garlic, then threads eliminate odors, keep warm the threads.
Add at the end a little bit of comics, dissolve the whipped cream and saffron.
Pass through a sieve, boil the noodles and toss with diced ham.
In saffron cream dish in Central tagliolini and around the fillets.
Ingredients and dosing for 4 persons
- Mullet
- Olive oil extra virgin
- Garlic
- Few sprigs of fresh thyme
- Onion
- Celery
- Carrot
- 1 sachet of saffron
- Cream
- 1 glass of wine vermentino di gallura
- Tagliolini
- Ham cut often