Mullet stuffed with potatoes, onion pesto, sweet tomato coulis and crispy nachos
Ingredients to choose
for 2 people
  • mullets, filleted
    4
  • potatoes
    200 gr
  • onion pesto
    2 tablespoons
  • sweet red peeled tomatoes
    200 gr
  • nachos
    20
  • thyme
    Just enough
  • Salt and pepper
    Just enough
How to prepare it
20 min
  • Sprinkle the mullet fillets with salt and pepper
  • Stuff them with chopped potatoes flavoured with thyme, previously roasted in the oven
  • Bake at 180 degrees for 10 minutes
  • Blend the sweet red peeled tomatoes
  • Spread the resulting coulis on a plate
  • Place the cooked mullets on top of the tomato puree
  • Complete with the onion pesto and coarsely chopped nachos
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