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Mullet fillet on a bed of red thyme-flavored sauce
Recipe by Marco Arrigoni
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
For 4 people
Ingredients
4 Mullet fillets (about 2 mullets of 1 kg each);
15 Cherry tomatoes;
2 Spoons of pitted Taggiasca olives in oil
1 Spoon of capers;
1 Sprig of fresh thyme or 1 level teaspoon of dried thyme,
Breadcrumbs to taste;
Tergeste oil to taste;
Salt and black pepper to taste.
Introduction
Mullet is a very popular fish in the Adriatic Sea, tasty and savory, today little used, proposed in contemporary cuisine. Once in the Gulf of Panzano there was the "Tratta dei cefali", which gave economic support to the whole Monfalconese territory. The recipe I propose is very simple and tasty, where the taste of mullet is accompanied by the delicate flavor of a red sauce, made from cherry tomatoes, tagiasca olives, capers and thyme.
Preparing
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