Mullet glazed with balsamic vinegar & parmigiano reggiano Carandini glaze

Mullet glazed with balsamic vinegar & parmigiano reggiano Carandini glaze

4 large mullets, gutted

100g San Marzano tomatoes

400g frozen spinach

100g mixed blossom honey

50g fresh thyme

Extra virgin olive oil, salt and pepper to taste

100 ml Carandini Glaze with Balsamic Vinegar of Modena & Parmigiano Reggiano

Suggested match

Glaze with Balsamic Vinegar of Modena & Parmigiano Reggiano PDO

cad.

Method

Place Carandini Glaze into a medium bowl and marinate the mullet fillets for 20 minutes. In the meantime, dice the tomatoes and season in a small bowl with salt, pepper, extra virgin olive oil and fresh thyme.

After marinating, drain the mullets and arrange on a baking sheet, skin side down. Add honey to the marinade and mix well. Then coat each mullet thoroughly and bake at 160° C for 15-20 minutes. Brush again half way through. In the meantime, heat the spinach.

Once the mullet is cooked, serve on a central bed of spinach seasoned with oil and salt. Lastly, decorate with the diced tomatoes and serve.

Glaze with Aceto Balsamico di Modena PGI and Parmigiano Reggiano PDO.
Try them with this recipe

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Glaze with Aceto Balsamico di Modena PGI and Parmigiano Reggiano PDO.
Try them with this recipe

Tradition and innovation find their meeting point. Born from the union of an IGP product and a PDO, the Balsamic Vinegar of Modena and Parmigiano Reggiano represents the fusion of two of Italy's most iconic food products in a single bottle.

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