Cooking time: 25 min - Preparation time: 20 min (Caution, 2h rest) - Serves: 4
Ingredients
4 slices traditional bread
4 red mullet fillets
2 orange peppers
2 red peppers
1 onion
1 garlic clove
1 tsp. Espelette pepper
1 tsp. lemon juice
2 handfuls arugula for the pesto
Olive oil
Salt, pepper
Preparation:
1. Pickled peppers (make at least 2 hours in advance): Peel the peppers. Cut red peppers into wide strips and orange peppers into squares. Peel and chop the onion. Place the peppers, onion and peeled, halved garlic clove in a small dish. Drizzle generously with olive oil and add the Espelette pepper. Marinate for at least 2 hours.
2. Prepare the arugula pesto by blending the arugula with a little olive oil and lemon juice. Season with salt and pepper.
3. In a Kokko heated over medium heat, sauté the bell pepper and onion mixture for 15 min.
4. Toast the bread slices in one corner of the Kokko.
5. Place the peppers on the bread slices.
6. In the hot Kokko, drizzle with olive oil and cook the red mullet fillets (3 minutes on each side).
7. Place the red mullet fillets on the pepper-covered slices. Serve on a plate with a few drops of arugula pesto and a few arugula leaves on the side.
Tip: You can rub the bread slices with garlic or spread them with a little arugula pesto.
Recipe created by Kevin Delfolie of the Cuisine Plus blog: www.cuisineplusleblog.com
