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Home / Residents / Recipes
Fillet of Red Mullet on Truffled Potatoes
Serves : 4 person(s)
12      Fillets of red mullet (30 g each)
    Juice of lime
250  gms     Potatoes, unpeeled
100  gms     Butter
50  gms     White truffles
100  ml     Extra virgin olive oil
      Sea salt
      White pepper
Preparation Method

Wash the potatoes and slice, leaving skins on. Sear the potatoes in olive oil, season and place in 180 C over for 25 minutes. Sear the red mullet fillets in a little butter, season and remove from pan. Sprinkle the fillets with lime juice and set aside. In the same pan, melt the rest of the butter to make a sauce. Arrange potatoes and red mullet on each plate, top with shavings of truffle ad complete with sauce.

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