The mullet is often underestimated. Its meat is however very delicate and lends itself to excellent preparations both raw and cooked. Very important it is that the mullet are caught in the open sea, not in ports and in polluted areas. I like carpaccio, and in this case I accompany it with Capers and coffee beans. The capers coffee pairing I copied from a risotto made from Alaimo, I liked it so I thought of this combination for the mullet.
Ingredients for 4 people:
1 Cephalus golden from 800 g. fresh
20 g of Salina Capers under salt
5 g Coffee beans
Extra virgin olive oil

Method:
Clean the mullet and divide it into two fillets. Eliminate small spines that remain, with the special tweezers. Bring it to -20ºC as all other preparations of “raw fish” (see Pesce crudo Problema anisakis).
Then cut into slices of a thickness of 2, 3 millimeters, and arrange them on the plate in an orderly manner.
Desalt capers a little, chop grossly; crushed with a meat mallet some coffee beans and sprinkle all around the mulletafter having seasoned with a little oil.
CONDIVIDI