Main Course
Pommesotto and red mullet fillets
Treat your mother or simply your friends with this delicate recipe of pommezotto with red mullet fillets
20 min
Prep time
40 min
Cook time
4
Servings
Medium
Difficulty
1h
Total time
Poele
Cooking method
Ingredients
Instructions
-
1
Chop the onion and then peel the potatoes and cut them into cubes
-
2
Sauté the onions in butter over a pan and after a minute add the potatoes
-
3
Add some saffron, stir, and let simmer on low heat for a few minutes
-
4
Boil a pot of half a liter of water and add one to two bouillon cubes
-
5
Turn up the heat under the pan and pour a glass of white wine and when it is reduced by half, add the broth
-
6
Simmer over low heat for 10 to 15 minutes without letting the potatoes soften
-
7
Blanch the asparagus in boiling water then run them under cold water
-
8
Cook the red mullet fillets in olive oil on a baking sheet (broil) each on a basil leaf, with some Espelette pepper, salt, and pepper
-
9
Check that the fillets are cooked (the flesh comes off easily), then place them on the plates adding the pommesotto and asparagus
Did you try this recipe?
Give your opinion and help other users!
Comments 0
Be the first to comment on this recipe!