Crostini con Filetti di Triglie

Red Mullet Croutons

A good drizzle of RAVIDA gives these red mullet fillets a distinguished spicy note. First time Franco Marasco, owner and chef of Il Clandestino in Stresa on the shores of Lake Como, cooked these red mullet fillets marinated with RAVIDA for me at Identità Golose in Milan, I found them so incredibly moist and flavorsome that they have since become a staple at home. Try with any white other fish fillets, it takes only a few minutes to make.

Red Mullet croutons

Red Mullet croutons

Serves 4 as a starter

  • 400 gms Fish fillets, I use red mullet
  • 8 slices of bread, toasted
  • 4 ripe plum tomatoes
  • 1 tsp. capers in brine, rinsed in 1 part water, 1 part milk for at least 10 minutes.
  • RAVIDA Extra Virgin Olive Oil
  • RAVIDA Fennel Pollen Sea salt
  • A sprinkling of dry white wine
  • 1 garlic clove
  • A few leaves of lemon thyme

Marinate the fish fillets with 1 1/2 tbs of RAVIDA evoo and 1 1/2 tbs of dry white wine, the lemon thyme and a clove of garlic. Coat well and refrigerate for a minimum of 1hr.

Wash the salt off the capers under running water and then cover, in a bowl, with water and milk for at least 10 minutes to remove saltiness. Rinse again before using. Finely chop and set aside.

Chop the tomatoes in half, remove seeds, dice and cook in a small skillet with 1 tbs of evoo and a pinch of sea salt for 3-5 minutes or until they just begins to soften. Add the capers and switch off.

Toast the bread on a hot grill – I use Sicilian bread with sesame seeds on the crust – and once ready, place on a serving dish or directly on each individual dish.

Meanwhile, warm a non stick pan. Cook the fillets skin side down over medium heat for just over a minute. Turn briefly – just a few seconds – sprinkle with a pinch of RAVIDA Fennel Pollen Sea Salt, pour the juices from the marinade and place each fillet over a slice of toasted bread. The secret is to cook the fish until it just turns from pink to white or it will be chewy. Sicilian red mullets are small and cook just with the heat of the pan.

Top with a spoonful of the tomatoes and capers and finish off with a drizzle of extra virgin olive oil.

Serve warm.

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