Red mullets and squids with oranges and mixed radicchio


  • Lunch


  • Difficulty
  • Prep. time
    10 min
  • Cook time
    10 min
  • Servings


  • Clean mixed radicchio
    120 gr.
  • Extra virgin olive oil
    40 gr.
  • Lemon jam
    40 gr.
  • Mustard in grains
    10 gr.
  • Oranges
    2 pz.
  • Quince apple jam
    40 gr.
  • Red mullets
    8 pz.
  • Salt
    60 gr.
  • Small squids
    120 gr.
  • Sugar
    15 gr.
  • Water
    200 cl
  • White yogurt
    50 gr.


For the orange sauce
Squeeze the oranges and heat on a low flame to reduce their volume. Add sugar, mix and leave to cool down. Add EVO oil and mix by hand.

For the fish
Clean the red mullets and cut them in fillets. Clean the squids. Boil 1 litre of water with 30 grams of salt. Turn off the fire and let cool untili t reaches 90°. Immerse the red mullets for 2 minutes and the squids for 10 seconds. Leave the fish to cool down.

For the radicchio salad
Mix the yoghurt with the mustard and a little water, until it becomes as soft as a cream. Add a pinch of salt.

Place a button of lemon and a button of quince apple marmalades at the sides of the plate. Place the squids in middle of the plate and season them with the orange juice. Place the red mullets in between the squids. Cover the fish with the radicchio salad. Serve.


Alessandro Negrini and Fabio Pisani

"It’s important for people to understand that even a specific diet, tailored to the needs of a pathology, can be tasteful and appetizing."

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