Red mullet with venere rice salad recipe
- - For 2 persons:
- 2 mullets
- 100 g of venere rice or black rice
- 2 piquillo peppers
- 4 green asparagus
- 1/2 purple onion
- 2 radishes
- a spoonful of poppy seed
- balsamic vinegar
- chili vinegar
- olive oil
- chopped parsley
Preparation of the mullet recipe with venere rice salad:
Boil water in a saucepan. Season Add the venere rice and cook 30-35 minutes. Drain and reserve the rice in a bowl. Cut the asparagus into four strips, cook for a few minutes and reserve. Chop the onion and pepper in julienne and mix everything in a bowl. Dress with a little chili vinegar, salt, chopped parsley and a jet of oil. Mix with the rice and some modena vinegar. Reservation.
Remove loins from mullet, remove the thorns with a clamp, season and sauté the mullet fillets in a pan with a splash of oil.
For radish oil, mix chopped radishes in a bowl with a tablespoon of poppy seed. Dress with a little oil.
Place the asparagus strips on a flat plate. On the side of the plate put the rice salad in a rectangular mold (remove the mold). Place the mullets on top and sauté with the radish oil.
The mullet is a small meat fish very valued and therefore quite quoted. It is found in the fresh market, although sometimes it can also be purchased frozen. We should look at its red or pink color to know if it is fresh or not. Against more hue, cooler. We must also look at the flesh is form, smooth skin and bright and outgoing eyes.