November 2018 at La Parare

Red Mullet with Green Risotto and Ratatouille

Published on 2 November 2018 by Sydney Van Volen, this recipe features red mullet (Mediterranean rougets) laid over a creamy green risotto with an “aldente” ratatouille on the side. It serves four and calls for four small red mullets, cleaned thoroughly and fully deboned — doing the prep yourself takes a bit of time, particularly when using a pincer.

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This post is written by Sydney Van Volen and listed in the Recipe category.

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What does the Red Mullet with Green Risotto and Ratatouille post cover?
It is a recipe published on 2 November 2018 by Sydney Van Volen in the Recipe category, featuring red mullet (Mediterranean rougets) served over a creamy green risotto with an “aldente” ratatouille.
Who authors the posts on this blog?
Entries on the La Parare blog are credited to Sydney Van Volen, as the post meta of the November 2018 entry shows.
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La Parare shares its table and its travels through this blog: seasonal recipes such as the November 2018 red mullet with green risotto sit alongside notes on the house, its guests and outings around the French Riviera. Use the archive and category links above to move between months and topics, or get in touch if you would like to know more about the recipe or a stay.