Cooking Recipe


red mullet fillets

with artichokes, mint and vanilla from Papua New Guinea, a tasty and original dish with exotic flavors. This dish combines the finesse of red mullet, the sweetness of artichoke and the freshness of mint, all enhanced by the bewitching aromas of vanilla from

Papua New Guinea vanilla

. Red mullet fillets with artichokes, mint and Papua New Guinea vanilla are an original, tasty dish, ideal for a meal with family or friends. They can be served with rice or steamed vegetables, for a complete and balanced meal.

Red mullet fillets with mint and vanilla artichokes

Ingredients for 4 people

  • 4 Barbet red mullet fillets
  • 4 Breton artichokes
  • 15cl Olive Oil
  • 25cl Muscadet
  • 1 sprig Peppermint
  • salt – pepper
  • 1 Papua New Guinea vanilla pod


  • Cut the artichokes into quarters and remove the leaves, beard and hay. Chop into small pieces.
  • Heat the olive oil and sweat the artichokes in a frying pan for 5 minutes. Add the Muscadet, split vanilla pod and mint.
  • Cook, covered, 6 min.
  • Cut the red mullet fillets into 4 pieces and place on top of the artichokes.
  • Cover and cook for 5 min.


  • Arrange the artichoke pieces in the center of the plate, surround with the fillets and drizzle with the hot cooking juices.

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