Red Mullet with Grappa
4 servings
10 minutes
Barbule with grappa is a true embodiment of Mediterranean gastronomy. This exquisite fish, known for its tender meat and subtle flavor, takes on a completely new character thanks to the aromatic grappa. A light marinade with olive oil and thyme enhances the natural sweetness of the barbule, while grilling gives it an appetizing golden crust. The final touch is an impressive flambé with grappa that reveals depth of flavors, creating a delightful contrast with melted butter, spicy mustard, and the freshness of tarragon. This dish is perfect for a romantic dinner or an elegant feast where enjoying taste and admiring the presentation are both important.
1
Wash the mullet, brush with olive oil, place a sprig of thyme inside each fish, and sprinkle with salt and pepper.
- Red mullet: 4 pieces
- Olive oil: 4 tablespoons
- Fresh thyme: 4 stems
- Salt: to taste
- Ground black pepper: to taste
2
Place on the grill for five minutes.
3
Place the cooked fish on a plate, drizzle with heated grappa, and ignite. Then add butter mixed with mustard and finely chopped tarragon and onion on top.
- Grappa: 50 ml
- Butter: 80 g
- Mustard: 1 teaspoon
- Tarragon leaves: 3 pieces
- Shallot: 1 head
