Red mullet with aromatic herbs
Instructions
Wash the mullet, diliscatele, open them and cut the threads.
Wash, dry and chop parsley, thyme and Chervil.
In a saucepan heat three tablespoons of olive oil and fry the fish fillets.
Levateli and keep them warm.
Delete the emerging oil in pan, cooking dilute with lemon juice, bring to a slight boil and add two tablespoons of cream.
Stir, let thicken a little.
Add salt, pepper and chopped herbs.
Place the fish fillets on a serving platter, decorate with hot sauce and serve immediately.
Accompanying wines: Riviera Ligure Di Ponente Pigato D.
O.
C.
, Verdicchio Di Matelica DOC, Gravina DOC.
