Prawns, red mullet, speck and potatoes

Here is a recipe that combines prawns, red mullet, speck, and potatoes, creating a rich and flavorful dish that blends the tastes of the sea with those of the land.

Ingredients

• 4 fresh and cleaned prawns
• 2 red mullets, filleted and boneless
• 100 g of speck, cut into strips
• 4 medium potatoes
• Salt and pepper to taste
• Extra virgin olive oil
• 1 clove of garlic
• Chopped parsley to taste
• Lemon juice

Preparation

1. Start by washing and peeling the potatoes, then cut them into medium-sized cubes. Place them in a pot with salted water and bring to a boil until the potatoes are tender but still firm.
2. Meanwhile, in a large pan, heat a drizzle of extra virgin olive oil and add the garlic clove. Let the garlic brown and then remove it.
3. Add the red mullets and cook for about 2-3 minutes per side, seasoning with salt and pepper to taste. Once cooked, remove them from the pan and keep them warm.
4. In the same pan, add the speck strips and let them fry until they become crispy.
5. In another pan, cook the prawns with a drizzle of olive oil and a pinch of salt, deglazing with a bit of lemon juice halfway through cooking.
6. Add the already boiled potatoes to the crispy speck in the pan and let them flavor for a couple of minutes, stirring gently.
7. To serve, arrange a bed of potatoes and speck, lay the red mullets on top and complete with the prawns.
8. Garnish with fresh chopped parsley and drizzle with raw extra virgin olive oil and a few drops of lemon juice.

Some Italian variations may include the use of typical ingredients such as a touch of Genoese pesto over the potatoes, which goes well with the flavors of the sea, or the use of raw ham instead of speck for a more delicate taste.

Curiosity

Prawns are crustaceans highly appreciated in cooking for their tender and tasty meat. In Italy, they are particularly used in coastal regions, where they are found fresh and are prepared in various ways: grilled, sautéed, or as ingredients for tasty first courses.