INGREDIENTS

4 red mullet 150g each
12 medium prawns
16 green asparagus
16 cherry tomatoes
50g butter

for the sauce:

shrimp heads
50g butter
2dcl of cream

PREPARATION

Eviscerate, fillet and fillet of red mullet. Pass the fillets in flour and brown in a nonstick tell you the. Add the peeled prawns, green asparagus and tomatoes.

Preparation for the sauce:

Saute shrimp heads in butter, add cream and cook. Blend with whisk and strain.