Raw grey mullet with oil and lemon sauce This is a simple, tasty and easy dish that can be prepared in advance. Even though it is not highly recognised, grey mullet is the perfect ingredient for many different preparations.

Fillet the grey mullet. Remove all bones.

Chill for 24 hours at -18°C.

Cut in thin slices.

Crush the ice in the centre of a plate and rest the grey mullet slices on the ice.

Mix the oil, the lemon sauce and the orange sauce with a fork.

Pour the sauce on the slices, adding a pinch of salt and freshly ground pepper.

Serve very cold.

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