Marinated mullet with pepper, radish, green apple and trout roe

3/14/25, 8:00 AM

For a fresh and tasty recipe, chef Michel Marini marinates mullet in Sichuan pepper and accompanies it with radish, green apple and trout roe.

This recipe by Michel Marini, chef of the Belle de Mars restaurant in Marseille, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps for an easy-to-make Mediterranean mule marinated in Sichuan pepper, radish, green apple and trout roe.

Serves 6

Preparation time: 20 min

Waiting time: 10 min

Ingredients forMichel Marini 's pepper-marinated mullet

1 500 g mullet

5 g Sichuan pepper

1 large colored radish

1 green apple

10 cl olive oil

Black pepper

Coarse salt

Fine salt

For the green apple condiment

1 green apple

1 lime

1 lemongrass stick

2 cl white balsamic vinegar

For the herb oil

15 cl olive oil

½ bunch parsley

½ bunch dill

For the dressing

20 g trout roe

1 green spring onion

Steps for Michel Marini 's pepper-marinated mullet

Mullet: Scale, gut and rinse the mullet, then remove the fillets (you can ask your fishmonger to do this). Cover the fillets with coarse salt, leave to stand for 10 min, then rinse with water and pat dry with kitchen paper. Slice crosswise and add the Sichuan pepper. Set aside in a cool place.

Garnish: Cut the radish and one green apple into 4 x 1 cm rectangles. Season with olive oil, salt and black pepper.

Green apple condiment: Blend green apple with lime juice, lemongrass, white balsamic vinegar and fine salt, filter and chill.

Herb oil: Blend dill and parsley with olive oil, filter and chill.

Arrangement: Start with the condiment and herb oil, then add the slices of mullet and the rectangles of radish and green apple. Finish with the trout roe and spring onion.

Has this recipe inspired you to discover Michel Marini's cuisine ? Read the Gault&Millau review of Bellede Mars.

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