What is
Red Mullet, Puntarelle, and Anchovy (for two)?

A refined seafood dish featuring fresh red mullet fish, paired with puntarelle—a type of chicory known for its crunchy texture and slightly bitter flavor—and complemented by anchovies, which add a savory depth to the dish.

Origins & History

This dish has roots in Mediterranean cuisine, particularly Italian and Spanish coastal cooking, where both red mullet and anchovies are commonly used to create flavorful seafood dishes. Puntarelle, native to Rome, is often found in Italian salads and has become popular in various culinary applications.

Taste & Texture

The dish offers a delightful balance of flavors— the tender and flaky red mullet is complemented by the crunchy puntarelle and the umami richness of the anchovies, resulting in a savory, slightly bitter, and oceanic taste experience.

Ingredients

Red Mullet

A small, colorful fish with a distinctive taste and tender flesh, often found in Mediterranean waters.

Puntarelle

A type of chicory that has slender, crunchy stalks and a slightly bitter flavor, often used in salads or as a vegetable.

Anchovy

Small, salt-cured fish known for their intense umami flavor, commonly used in Mediterranean cuisines to enhance the taste of various dishes.

This item may contain the following allergens:

Fish