Morsels Of Mullet With Culatello With Zucchini Flowers In Tempura
Recipe second for 4 people based on Mullet Fillets - cooking method pan fried.
Preparation:
Preparation: Cut the mullet fillets into regular pieces, pierce them with wooden toothpicks, alternating them with 1 slice of culatello, 1 lemon slice and 1 bay leaf. Brown the skewers in a pan with some oil, lemon juice, chopped parsley, pine nuts and olives and vegetable broth. Shade with the wine and continue until the end of cooking. On the side, prepare a batter by mixing the rice flour with the iced sparkling water and season with salt in a bowl. Stuff each courgette flower with a cube of fiordilatte, dip the flowers in the batter and then fry them in hot oil. Accompany the mullet bites with the tempura courgette flowers.
Ingredients:
Ingredients: 3 Mullet Fillets - 50 G Culatello Sliced - 40 G Pine Nuts - 100 G Pitted Black Olives - 1/2 Glass of White Wine - Parsley - Extra-virgin Olive Oil - 1 Lemon - Vegetable Stock - Bay Leaf - 6 Pumpkin Flowers - 1 Bottle Sparkling Water - 150 G Rice Flour - 1 Fiordilatte Mozzarella - Salt
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