Fried Mullet and Fish (Fritto di Triglie e Sogliolette)
Instructions
This is also an easy dish, to great effect and with a special presentation.
Pick up from your fishmonger of the big shells, wash them and keep them ready on a very wide dish.
Clean fish and flour them and FRY mullet, a lively fire.
Wash and dry the mussels, toss them in the egg, then flour and fry them too.
Put the fish out to dry on paper towels warm.
Roll out the dough into a pastry not too thin, and with a suitable stencil cut many stars as you can, fish fry in oil, bucherellandole and turned once.
Just fries put in each star, Center, a stick that stand; on the toothpick insert one or two mussels fried and finished with a Basil leaf.
Place the red mullet and soles in the valve of the shells on serving dish and decorate with the remaining starfish.
Ingredients and dosing for 4 persons
- 400 g of small red mullet
- 400 g of fish
- 1 egg
- Flour
- Olive oil
- 200 g of bread dough
- Some of leaves fresh basil