- 8 x 20g red mullet
- 200g potatoes
- 50ml Jabugo oil
- 50ml cream
- 100g marrow
- 1 small cabbage
- 100ml Ratafia liqueu
Fillet the red mullet and remove the bones with tweezers.
Peel the potatoes, boil them and then mash them, adding the cream and the Jabugo liqueur.
Brown the red mullet in a pan with a spoonful of olive oil.
Place the red mullet on a plate, then the marrow which should have been roasted on the grill, the cabbage “au julienne” and a spoonful of mash potato.