Mullet with mixed herbs and green asparagus

A flavorful way to enjoy mullet. Exalt the flavor of this dish with an Alto Adige Sauvignon DOC Mervin Cantina Merano/Kellerei Meran.

Ingredients for 4 people:

4 mullet fish, 2 tomatoes, 100g bread crumbs, 1 garlic clove, 100g parsley leaves, 20g tarragon, 40g basil, 1 celeriac, 100g cream and colorful flowers for garnish.

Directions:

Fillet the mullets removing the innards but leaving the tail.

Peel the tomatoes and cut into cubes. Use a bender to mix together the breadcrumbs, parsley, tarragon, garlic clove and basil giving them a crumbly consistency. Mix this well with the tomatoes and use it to stuff the fish.

Place the fillets on a pan and bake for 9 minutes at 180°C.

Cut the celeriac into cubes and boil in salted water until al dente (undercooked) then remove the water and add the cream and finish cooking at a medium heat. Use a blender to make a puree.

Boil the asparagus in salted water, remove and season with olive oil.

Create two parallel lines of celeriac puree on each plate, place the asparagus on top of them and place the mullet in between the lines and garnish with colorful flowers.