Black Mullet Crudo with Bottarga and Lemon-Basil Oil

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Ingredients (4 people)
  • 1 black mullet, 4 1/2 pounds
  • 1 pouch bottarga
  • 4 1/2 pounds rock salt (1 kg)
  • 4 1/2 pounds superfine sugar (1 kg)
  • 1 orange
  • 1 lime
  • 4 lemons
  • 1 bunch basil
  • 3/4 cup olive oil (20 cl)
  • 3/4 cup fish stock (20 cl)


Step 1: Fish

Scale and fillet the mullet. Remove the bones from the fillets. Remove the skin and any bloody parts. Cover the fillets with salt and sugar. Marinate for 6 hours.

Step 2: Oil

Heat the olive oil to 250°F (120°C) and pour it over the basil. Blend, strain through a conical strainer (sieve), and quickly cool.

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