hotel belvedere bassano

Ingredients:
8 Mullets of medium size; 80-100 g. each
To marinate:
200 g. Raspberry vinegar
200 g. Dry white wine
2 garlic cloves
some fresh menthe
30 g. of salt - to be kept separate
To garnish:
100 g. of fresh salad
50 g. of Olive oil - 5 spoons
1 spoon of raspberry vinegar
1 spoon of minced (chopped) parsley
50 g. of fresh raspberry
salt & pepper
50 g. of cubes of fresh tomatoes

Peal all mullets making 16 little fillets out of the 8 fishes.
Take a baking-tin with a border high 4/5 cm; Big enough to put all fillets inside; add the 30 g. of salt and pour the marinated sauce.
Leave everything for minimum 8 hours, and afterwards dry the fillets in two drier pressing lightly at the top with a rolling-pin.
Now take four large plates, put the salad, add salt & pepper as you prefer, lean at the top 4 mullet fillet as petals and pour the sauce attained mixing the 50 g. of olive oil, the spoon of raspberry vinegar, the minced parsley. Garnish the plates with the cubes of tomato and some raspberry.

P.S. In the case you will not find the raspberry vinegar, you can obtain it leaving macerate 200 g. of raspberry in 600 g. of vinegar for about 24 hours.