Photo: Ernest Porzi
Red mullet, roast artichoke and parmesan purée
21 ingredients
30 min
Serves 4
openrecipes
A beautiful red mullet recipe that emphasises the rich sweetness of roast artichokes with parmesan.
Estimated Nutrition (whole recipe, rough)
965
Calories
81g
Protein
40g
Fat
71g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Artichoke | 1 medium (128g) | 60 |
| Globe Artichoke | 1 medium (128g) | 60 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Purslane | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 baby artichokes
- 400-500ml/14-18fl oz olive oil
- , to season lemon juice
- , to season salt
- 150g/5oz red desire potatoes
- 150g/5oz parmesan
- 150g/5oz crème fraiche
- lemon juice
- 100g/3½oz pitted green olives
- 150ml/5fl oz chicken stock
- 120g/4oz sherry vinegar
- 13g vegetarian setting agent
- 4 x 125g/4½oz red mullet
- , for frying olive oil
- , to taste lemon juice
- sea salt
- 2 x globe artichokes
- olive oil
- 1 tsp fresh thyme
- small handful of sea purslane
- 50g/1½oz Iberico ham
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes