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Recipe: Red Mullet with Potatoes and Spinach Argentario Golf Resort & Spa

Hotel lusso a Porto Ercole - Toscana

Recipe: Red Mullet with Potatoes and Spinach

red mullet recipe

By Chef Riccardo Cappelli



  • Red Mullet (goatfish) – n. 10
  • Lard cut in thin slices – n. 5
  • Carrots – n. 1
  • Celery – 1 stalk
  • Small golden onion – n. 1
  • Tomato paste – 2 spoons
  • White wine – 1 glass
  • Fresh spinach – 2 bunches of spinach
  • Potatoes – 500 gr.
  • Cream – to your taste



Fillet the mullet. Use the fishbones and the heads to make the sauce: first brown the carrot, the celery and the onion, then add the heads, the bones, the white wine, the tomato concentrate and some water. Cook for 15-20 minutes, then filter everything.

Boil the potatoes in slightly salted water, then blend them with a bit of cream, salt and pepper.

Cook the mullets on the side of the skin, lay the slices of lard on top and cook very slowly.

Finally, put a few leaves of fresh spinach on top.




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