 Timbale of red mullet |  For 6 persons
Time of pr? preparation: 20 min
Cooking time: 40 min
Since the antiquit? Romaine, le rouget meat, finely iod?, is tr? s SUP? ci? e by gourmets.
The don't confuse with gurnard, Red also but more carr? and fitted with wings, but with no barbels. |
| PR? preparation | Peel the c? leri branch and cut it into tron? Add-ons. Wash the zucchini and cut them into 2 and then 1/2 sliced.
Wash leeks and cut them into tron? Add-ons. Cook all l? vegetables in water boiling sal? e: 15 min for courgettes, cabbage and broccoli, 20 min to c? leri and Leek. Drain them.
R? use the leaves of cabbage c? t? and put the other l? vegetables in a bowl. Salt and pepper. Water 2 c.? soup of olive oil and r? use.
Heat the remaining oil in a po? anti-adh? sive. When it is hot, put inside, c red mullet fillets? t? skin below. Cook 3 minutes and then return them and continue cooking 2 minutes. season with salt and pepper.
Ask the cabbage leaves in the bottom of 6 sections. Sprinkle seeds of s? same. Then add the red mullet fillets and the rest of the l? vegetables. Use right? t.
Source: www.cuisineaz.com |
| Agreementa Bandol (white, Provence) |
|
|  | |  | | Product of genetic engineering? ingredients | - 12 filets de rouget
- 300g de brocolis
- 6 feuilles de choux verts
- 2 branches de céleri
- 3 petits poireaux
- 2 courgettes
- 1 c. à soupe de graine de sésame
- 4 c. à soupe d'huile d'olive
- sel, poivre
|
| |  | |  |
|
