Red Mullet with Balsamic Vinegar and Black Camargue Rice

Serves 4

• Preparation time: 10 min
• Cooking time: 10 min

Ingredients

• 12 red mullet fillets
• 400 g spinach leaves
• 2 shallots
• 3 handfuls of pine nuts
• 3 tbsp plain balsamic vinegar ©Granhota
• 350 g black Camargue rice
• 1 tomato
• 1 lemon
• 20 cL liquid cream
• Salt, pepper
• Olive oil

Preparation of red mullet fillets with Balsamic Vinegar and black Camargue rice

• Cook the Camargue rice.
• In a wok, pour 3 tablespoons of olive oil and cook the finely chopped shallot.
• Add the spinach shoots and the red mullet fillets.
• Let cook for 8 to 10 minutes.
• Drizzle with balsamic vinegar, add the pepper and pine nuts, and let cook for another 2 minutes.
• Prepare the emulsion: peel the tomato and blend it, add the heated cream and a few drops of lemon.
• Season with salt and pepper.

Our opinion

Granhota plain balsamic vinegar will provide the necessary sweetness to your black Camargue rice, a blend of exquisite flavors!

Plain Balsamic

Recipe Summary