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Rød multe med oliven & kandiserede citroner, glasseret med tomat, citroncreme

Rød multe med oliven & kandiserede citroner, glasseret med tomat, citroncreme

Ingredients for 4 peoples

  • 4 store røde multer, ca. 300g eller 8 mindre (få din fiskemand til at rense dem)
  • 60g brødkrummer (brug gerne dagsgammelt brød, der kan rives på et rivejern)
  • 1 glas O&CO Michel del Burgo tapenade med sorte oliven & kandiserede citroner
  • 4 spiseskeer O&CO Annie Féolde tomat & citroncreme med mandler
  • 8 spiseskeer O&CO citronolie
  • 2 fed hvidløg med skræl
  • 4 kviste frisk timian
  • O&CO fleur du sel havsalt og friskkværnet sort peber

Preparation

Preparing 20 minutter. Cooking 25 minutter. Waiting Ingen.

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.

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