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.