Cooking Recipe Video :
Crosti of red mullets with Mesclun olive of salads and herbs of the vegetable garden
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Restaurant: La Bastide de Saint-Tropez
Chef: Francis Cardailhac
Michelin Guide Ranking
Viewers Video Rating Average Rating: 0/ 5 - 0 votes - 38,809 views
Recipe videos for the weekend
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Restaurant: La Bastide de Saint-Tropez
Phone:
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+33 4 94 97 58 16 |
Website:
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www.bastide-saint-tropez.c |
Address:
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Route des Carles |
| Located at the heart of Saint Tropez, only a few minutes from the harbor and one mile from the ... |
Crosti of red mullets with Mesclun olive of salads and herbs of the vegetable garden
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Recipe Description:
Wash the various salads and aromatic herbs, drain then. Scale, empty the red mullets, raise the nets, remove the bones that resist uselessly and reserve to the cool. Rub bread with the cloves of garlic, dampen extra olive oil. Spread mash of black olives slightly or chop very end of the black olives pitted, add some leaves of marjoram, so possible. Only arrange on every slice 2 nets of red mullets, salty and peppery, side flesh, and add some grains of coriander crushed. Pass olive oil to the brush on the nets of red mullets, before placing to the oven. Achieve a vinaigrette with the remaining olive oil and the balsamic vinegar, of salt and pepper. Grill to very hot oven the crosti of red mullets, bread must be under crusty, the red mullets dor& |
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Seafood & Fish Cooking Recipes on Videos
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Servings:
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4 People |
Cooking recipe time in minutes:
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30 |
Recommended wine with the dish:
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Côteaux d'Aix |
Difficulty level:
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Easy |
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Crosti of red mullets with Mesclun olive of salads and herbs of the vegetable garden
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Cooking Recipe Ingredients:
• 4 red mullets (water spaniels) of small sizes • 4 beautiful slices of 1 cm thick of bread to the olives or bread of country • some sprigs marjoram • 4 c. to soup of mash of olives black • 10 cl of olive oil superior • 4 cloves of garlic • 1 boot of cress • 200 g of rouquette wild • 100 g of spinach shoots or mesclun of salads • 1 branch of basil, of chervil, of tarragon, of chive, of dill • 1 c. to coffee of coriander • grains 3 cl of vinegar balsamic • salt, pepper |
Cooking recipe preparation instructions:
Wash the various salads and aromatic herbs, drain then. Scale, empty the red mullets, raise the nets, remove the bones that resist uselessly and reserve to the cool. Rub bread with the cloves of garlic, dampen extra olive oil. Spread mash of black olives slightly or chop very end of the black olives pitted, add some leaves of marjoram, so possible. Only arrange on every slice 2 nets of red mullets, salty and peppery, side flesh, and add some grains of coriander crushed. Pass olive oil to the brush on the nets of red mullets, before placing to the oven. Achieve a vinaigrette with the remaining olive oil and the balsamic vinegar, of salt and pepper. Grill to very hot oven the crosti of red mullets, bread must be under crusty, the red mullets dor& |
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