I dare to say that thyme is a cherish herb in France (more than herbes de province) because I see it all the time in classic recipes of French cuisine. Its association with the red mullet, a fish that reminds me of my childhood, I found it very successful.
In two words:“True homeland is where we meet people that resemble us”.
To Start...
difficulty – easy
preparation– 5’
cooking - 3’
serves - 1
To Sum-up...
Ingredients
- 2 small red mullets
- a pinch of fleur de sel or coarse salt
- 2 turn mills of Kampot black pepper
- 2 teaspoons of thyme
- 2 teaspoons of olive oil
Steps
- Heat-up a pan
- Add the olive oil
- Add the red mullets
- Season with salt, pepper and thyme ( a teaspoon on each side)
- Cook for 1min30sec at each side (if the red mullets are bigger, then you should cook them a bit more)
- Serve with the fig vinegar salad
Inspiration
Today's Papilles & Pupilles
o-o C'est si bon ! o-o
