Fillet of red mullet with avocado and lentils

Procedure

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.