Red Mullet Liver Toasts

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Preparation info

  • Serves

    6

    • Difficulty

      Medium

    • Ready in

      30 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With a passionate fisherman

Ingredients

  • 6 beautiful red mullets
  • 6 slices baguette
  • 3 sprigs drie

Method

Clean the red mullet, taking care to reserve the liver, rinse the fish and add the dried thyme. Peel and slice the pickling onions, pit and slice the olives, pick the leaves from the parsley.

Sauté these ingredients with the liver on the hotplate in a little olive oil, season.

Drizzle the slices of baguette with olive oil, grill them on the barbecue. Top them with the liver-onio