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6
Medium
30 min
Published 2012
With a passionate fisherman
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