Red Mullet with basil salad Freshly sliced salmon

Chef Georges Mansour, Kempinski Summerland Hotel & Resort

Kempinski Summerland Hotel & Resort

INGREDIENTS

300 g/piece Butterfly Red Mullet (4 pieces) Handful basil leaves

Aged balsamic sauce, to taste

A few pine nuts

Virgin olive oil

Salt & black pepper, to taste

PREPARATION 1

Pan fry the butterfly Red Mullets both sides with olive oil for 4 minutes. Place them in a plate.

2

On the other side, place the salad basil leaves seasoned with aged balsamic vinegar and olive oil.