“The Petersham’s red mullet in crosta di pane with olives, tomato and savoy cabbage”
For the tomato sauce: blend the tomatoes, garlic and olives in a food processor and slowly add the olive oil until it is fully incorporated. The mix should be thick and cling to a spoon.
For the red mullet: cook the cabbage circles in boiling salted water for 2 minutes, then chill in iced water for 2 minutes; remove from the water and dab with absorbent paper to dry, then drizzle with olive oil and season with salt and pepper.
For the mullet fillets, season with salt, pepper and drizzle with olive oil, then place them against the sliced bread so the flesh side touches the bread, leaving the red skin side on display.
Our day to day
A place of beauty, an emporium of goods, a celebration of the seasons.