ingredients

8 red mullet fillets
8 washers of coppa
8 slices of olive bread
2 ripe lemons
1 tbsp. to s. very fine chopped coriander
5 cl of olive oil from Corsica

Equipment

1 plate 1 knife
1 bowl
1 grill pan
1 oven plate
Oven grill

Steps

Step 1

In advance : peel the lemons on the plate; remove the areas without the skin, cut them into small pieces. Pour chunks and juice into the bowl; add juice remaining skins pressed in the fist, oil, coriander, salt, pepper mill. Keep cool.

2nd step

At the same time : blanch the coppa in a frying pan on high heat; morcelez it.

Step 3

To serve : Preheat the oven grill. On the plate, put 1 fillet of mullet on each slice of bread. Sprinkle with half the sauce, go under the grill just until the fillets are just cooked (about 3 minutes). Sprinkle with remaining sauce, sow the coppa. Enjoy.

tips

Olive oil . Prefer Oliu di Corsica: Olive oil from Corsica AOC (or AOP) remains a high quality artisan product that brings its typicality to the local gastronomy. Rather sweet, with balanced aromas between green fruit (apple, grass ...), ripe fruit (hazelnut, cocoa ...) and scents of maquis (myrtle, rosemary ...), it enriches the recipe of its bouquet. € 15/5 dl. Monoprix.

Variant . Flat parsley instead of coriander.

Complete . Crunchy salad seasoned with the same Oliu di Corsica.