Tangerine red mullet


  • 4 red mullets
  • 3 tangerines
  • Butter
  • 80 g wild black rice
  • Olive oil
  • Salt


  1. Peel and slice the mandarins and sauté with a knob of butter. Set aside.
  2. In a frying pan with two tablespoons of olive oil add the wild black rice, fry until it swells. Drain the excess oil on absorbent paper and set aside.
  3. Fillet the red mullet, salt and lift the scales with your fingers. Heat a pan with oil, place the fillets on a rack and pour the hot oil over them until the scales rise and brown.
  4. Serve with fried wild black rice and tangerine sauce.