Crunchy mullet with parsley and anchovy cream and candied rhubarb

Ingredients

Fish & Shellfish

  • 4 mullet, fillets, flaked
  • 15g of anchovy sauce

Oils & Vinegars

  • extra virgin olive oil
  • 7g of white vinegar

Bakery

  • 1 baguette

Beverages

  • 250ml of water

Store Cupboard

Frozen

  • ice