Ingredients for people 4
8 medium mullet
Pink prawns 20
50 gr.Pistachios
2 artichokes
Salt to taste
Oregano to taste
A sprig of thyme
Method
Clean and debone the red mullet and fillet them, taking care to leave the tail attached. Then with tweezers remove the bones of the fish left on the fillet.
After shelling the prawns, remove the black fillet and add them to the shelled pistachios. Beat everything with a knife like a tartare, add oregano and pepper.
At this point, place this mixture on one side of the previously salted red mullet fillet, cover with the other fillet, pressing lightly to make them combine better. Leave to rest in the fridge for a few hours.
Then clean the artichokes, cut them into wedges and steam them for 5 minutes. Then pass them in a pan with a drizzle of oil, garlic and thyme.
Then take the mullet fillets and place them in a non-stick pan where you have previously poured a drizzle of oil. Brown them on both sides and put them in the oven, which you will have preheated to 180 degrees, for 4 minutes.
Plating
Gently place the red mullet fillets on a plate, using a flat spatula to prevent them from falling apart, and overlap the artichokes.
Prepare an extract of parsley, oil and xanthan to decorate the dish. For those who do not have an extractor, you can proceed by blending parsley leaves, oil, water and a pinch of salt with a mixer. Garnish with a few thyme leaves as desired
