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Local cuisine of Polesine

Fillets of red mullet with pan-fried artichokes


Difficulty: medium

Preparation time: 2 h

Ingredients: 1.800 kg red mullet fillets, 30 gr. chervil, 30 cl. oil for frying, cl. 15 extra virgin olive oil, 24 small artichokes, cl. 30 white wine, 300 gr. shallots, 900 gr. potatoes, 30 gr. parsley, freshly ground salt and pepper, chives, lemon juice to taste.

Method: Peel the shallots and chop finely, clean the herbs and chop finely by hand. Remove the outer, tough leaves of the artichokes and cut in half to remove the feathery filaments inside; plunge into cold water and lemon juice, drain and dry thoroughly. Brown shallots in a little olive oil, add the raw artichokes dressed with oil, lemon juice and herbs. Delicately remove fine bones from red mullet fillets, season with salt and pepper and fry them in boiling oil. Peel the potatoes and slice finely, fry in a little oil. Place the cooked red mullet on top of the raw artichokes. Garnish with the potatoes and artichokes cooked previously. Dress with olive oil and freshly ground salt and pepper.

Wine matching: Colli Euganei Moscato Secco. Produced in the hills in the province of Padova. It is obtained with white moscato grapes. The wine presents a golden yellow colour and an intense and typical aroma. To the palate it is intense, warm and full bodied. The alcoholic content is 13.5°.



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