Red mullet with artichokes
Instructions
Bear in bathroom one night and beans then cook for an hour in water with a medium onion, 2 Sage leaves, a sprig of tarragon and a sprig of Chervil.
Clean the fish, wash, dry, and rosolatele flour them quickly in a pan with 3 tablespoons of oil heated.
Emulsified In a bowl with a small whip three tablespoons of olive oil with one of vinegar, add the finely chopped spring onion, a pinch of salt and pepper.
Pour over drained beans.
Stir gently.
Place the red mullet with around the beans on a serving dish kept warm.
Serve immediately.
Ingredients and dosing for 4 persons
- 1000 g of mullet
- 200 g of cannellini beans
- Flour
- 1 sprig of tarragon
- 2 leaves sage
- 1 sprig of chervil
- 1 onion
- 1 cipollina
- 6 tablespoons of olive oil
- 1 tablespoon of wine vinegar
- 1 pinch of salt
- Pepper