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Pour les plus gourmands d’entre vous Oliviers &Co. vous propose une sélection d’idées dessert, simple à préparer vous dégusterez ces desserts avec un plaisir sans fin, et sans faim.

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RED MULLETS STUFFED WITH OLIVE & CANDIED LEMON, GLAZED WITH TOMATO & LEMON RECIPE WITH ALMONDS

RED MULLETS STUFFED WITH OLIVE & CANDIED LEMON, GLAZED WITH TOMATO & LEMON RECIPE WITH ALMONDS
  • Description : 20 min
  • Cuisson : 25 min
  • Attente : nc

Ingredients :

For 4 peoples

  • 4 large red mullets about 300g (10 oz) each or 8 smaller ones (gutted and scaled by your fishmonger)
  • 1/2 cup bread crumbs
  • 1 jar O&CO Michel del Burgo olive & candied lemon paste
  • 4 tablespoons O&CO Annie Féolde tomato & lemon recipe with almonds
  • 8 tablespoons O&CO lemon specialty olive oil
  • 2 unpeeled garlic cloves, 4 sprigs fresh thyme
  • O&CO Fleur de sel and black pepper

Description :

Preheat the oven to 180°C (360 F). Rinse the mullets inside and out, and dry with paper towels. Crush the garlic cloves in their skin. Blend the bread crumbs with the olive paste. Fill the mullet’s cavities with the mixture and lay on a large baking dish. Glaze each mullet with a tablespoon of tomato & lemon recipe with almonds, and drizzle with lemon olive oil. Add the crushed garlic and thyme to the baking dish, season with salt and pepper and bake for 25 to 30 minutes. Baste the mullets often with the cooking juices flavored with garlic and thyme. To serve, filet the mullets and arrange them on serving plates along with the bread stuffing. Spoon the cooking juices over them. Serve with pasta, rice or crushed potatoes.