Flaky red mullet, black olive olivade and pesto

Servings: 4 people

Preparation time: 10 minutes

Cooking: 6 minutes


• 8 beautiful red mullet fillets,
• 1 roll of puff pastry with butter,
• 4 teaspoon black olivade pesto,
• 4 tbsp of olive oil variety Salonenque.


Preparation: preheat oven to 180°. Take half a teaspoon of pesto, mix with two large tablespoons of olive oil variety Salonenque. Remove from the heat. Roll out the dough and cut 4 equal rectangles (with parchment paper) on a plate and make pre-cook for 4 mins. Meanwhile, cook it in a hot pan mullet fillets in olive oil, salt and pepper.
Once the pre-baked dough, brush the black olivade with pesto, place a few slices of tomato confit, place 2 red mullet fillets on each rectangle. Put a few drops of sauce pesto on your nets and return to oven 2 minutes before serving.


Plus: ask your fishmonger to "lift" the red mullet fillets for you, rather than buying loans nets that will be of lower quality / freshness ! It is important to make this recipe to the minute to keep the feel of crisp puff pastry.
Serve a lamb's lettuce on the side.


Our products: olive oil variety Salonenque, black olivade with pesto, pistou Provençal, tomatoes confit.

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