Red mullet, octopus, mussels and prawns meet rocket and clementines in this seafood starter, finished with Savitar Tartufi White Truffle Olive Oil. Let the octopus rest in its cooking water and dress the salad just before serving.
Starters
Servings4 people
Preparation2 hours
A recipe by
Ingredients
- 8 red mullet, filleted and deboned
- 1 octopus weighing 700 g (4 tentacles)
- 500 g mussels
- 100 g prawns
- 8 datterino tomatoes
- 2 clementines
- 160 g rocket
- Salt, to taste
- White Truffle Olive Oil
- Fresh truffle to garnish, optional
Preparation
- Bake the red mullet in a preheated oven at 180 °C for 5 minutes.
- Boil the octopus in salted water for about 30 minutes, then let it rest in its cooking water.
- Clean the mussels and cook them in a pan with a drizzle of White Truffle Olive Oil until they open.
- Clean the prawns and blanch them for 2 minutes.
- Combine the seafood with the rocket, halved tomatoes and clementine segments.
- Season with salt and White Truffle Olive Oil. Finish with fresh truffle, if desired.
