Castelluccio lentils served with a brunoise of vegetables, confit red and yellow cherry tomatoes and fried mullet
15 mins preparation
Low
Ingredients | Serves 4
Preparation method
-
Wash and fillet the mullet.
Wash and clean the celery, carrots and courgettes and then cut them brunoise-style.
In a small saucepan, mix extra virgin olive oil, garlic and parsley, lightly brown the brunoise of vegetables and then add the Castelluccio lentils. Cook for approx. 5 minutes.
Mix the semolina with the rice flour, coat the red mullet fillets in it and fry in hot oil at 175°C until golden brown.
Spoon the lentils onto a serving dish, arrange the fried mullet on top and garnish with the semi-dried yellow and red cherry tomatoes.
Prepared with ROBO products
Altre deliziose idee per te
15 mins preparation
Robo 1938
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
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