BY CHEF GEORGES MANSOUR, KEMPINSKI SUMMERLAND HOTEL & RESORT
Serves 1 | Prep/cooking time 50 mins
INGREDIENTS
300 g/piece Butterfly Red Mullet (4 pieces)
Handful basil leaves
Aged balsamic sauce, to taste
A few pine nuts
Virgin olive oil
Salt & black pepper, to taste
PREPARATION
Pan fry the butterfly Red Mullets both sides with olive oil for 4 minutes. Place them in a plate.
On the other side, place the salad basil leaves seasoned with aged balsamic vinegar and olive oil.
