Stuffed Red Mullet With Parmesan & Artichoke Recipe

Ingredients For Stuffed Red Mullet With Parmesan & Artichoke Recipe

• 100 gram Sugar
• 100 milliliter Water
• 100 milliliter White wine vinegar
• 2 Buddha's hand
• 100 gram Green olives
• 2 Red mullet
• 16 sprig Sea purslane
• 8 Slices of iberico ham
• 10 gram Meat glue
• 50 gram Sosa airbag farina
• 12 Slices of green olive
• Lemon juice
• Sea salt
• 120 milliliter Sherry vinegar
• 100 milliliter Water
• 13 gram Agar agar
• 200 gram Pitted green olives
• 1 gram Sosa gelespessa
• Salt
• Lemon juice
• 200 gram Desiree potatoes
• 200 gram Parmesan
• 100 milliliter Creme fraiche
• 1 dash Lemon juice
• 4 Baby artichokes
• 1 Garlic Clove
• 10 milliliter Olive oil
• 2 milliliter Rice wine vinegar
• 1 sprig Fresh thyme
• 150 gram Butter
• 0.5 Lemon
• 1 Globe artichoke
• 2 Slices of iberico ham
• 4 tablespoon Parmesan
• 1 Handful of sea purslane
• 100 milliliter White wine vinegar
• 100 gram Sugar
• 100 milliliter Water
• 100 gram Green olives
• 2 Red mullet
• 16 sprig Sea purslane
• 8 Slices of iberico ham
• 10 gram Meat glue
• 12 Slices of green olive
• 120 milliliter Sherry vinegar
• 13 gram Agar agar
• 100 milliliter Water
• Lemon juice
• 200 gram Pitted green olives
• 1 gram Sosa gelespessa
• Salt
• 100 milliliter Creme fraiche
• 1 dash Lemon juice
• 1 sprig Fresh thyme
• 4 Baby artichokes
• 1 Garlic Clove
• 10 milliliter Olive oil
• 2 milliliter Rice wine vinegar
• 1 Globe artichoke
• Sea salt
• Lemon juice
• 0.5 Lemon
• 150 gram Butter
• 1 Handful of sea purslane