Fillet of red mullet with avocado salad and lentils: Today we prepare a dish chic but very. I thought of a creative appetizer of sea, refined yet simple to make. Is’ a full plate from the nutritional point of view and can be used to follow even a first course or a light main. Today's recipe is a lentil salad and avocado, with red mullet filets (one of my favorite fish, its meat is really unique).
You can prepare this appetizer in two stages: Cook the lentils in advance (even one or two days before) and at the last moment add the avocado into small pieces. In real time, instead, grilled red mullet on his skin, so it becomes crispy and piping hot. Five minutes and your starter is ready. Wanting to, If you are not too tied to the traditional new year's pairing cotechino and lentils that you need to order New, you could reverse the succession of dishes and serve the fillet of red mullet with avocado and lentils after a seafood dinner. What do you think of this idea? And try all my RECIPES WITH MULLET, one of the most tasty fish that circulate in our seas. As the PASTA WITH CLAMS, BEANS AND MULLET, very good. Good day to all!
2 red mullet
200 grams of lentils
a small piece of carrot
a piece of celery
a piece of onion
extra virgin olive oil: to taste
a Sage leaf
little fresh rosemary
salt and pepper: to taste
Peel the carrot, clean the celery from the wires and peel the onion. Cut all the vegetables into small cubes (the smaller the better) and put them in a saucepan with the Rosemary and Sage. Rinse the lentils under running water and add to vegetables. Cover with water and simmer for 40 minutes or until the lentils are tender but not falling apart. Ten minutes from the end of the cooking, Salt legumes. Drain the lentils and dress with olive oil and freshly ground black pepper, seasoning salt if necessary. Let cool at room temperature.
Clean and peel the avocado, eliminating the seed inside, baste it with a little lemon juice and cut into small pieces. Mix the avocado lentils adding even a drizzle olive oil if necessary.
Preheat a pan in stone, pour in a little oil and place the mullet fillets skin-side. Cook for 2 minutes over high heat, so that the skin becomes crispy and the meat cooks but not too.
Composition of the dish: with the help of a Pastry Cup put at the center of each plate the lentil salad and avocado, lay each portion a red mullet filet, season with a little salt Maldon or Fleur de Sel, season with a little extra virgin olive oil and freshly ground black pepper. Serve immediately. Bon appétit!
MATCHING: This trend mainly sweet dish goes well with a Grechetto di Todi, Umbrian white wine, got to 100% Grechetto, characterized by floral scents, taste soft and dry, slightly bitter finale. With these features, We suggest the Grechetto dell'azienda Todini.