- 4 red mullets
- 3 tangerines
- 80 g wild black rice
- Olive oil
- Peel and slice the mandarins and sauté with a knob of butter. Set aside.
- 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.
- 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.
- Serve with fried wild black rice and tangerine sauce.