This recipe is a tribute to the red mullet. A dish from Ciccio Sultano that has now become iconic and includes the signature bone – crisped to add the texture of a wafer. The salinity from this with the addition of caviar pearls, is offset by the fruitiness of the tomato paté, perfect with the sweet red mullet and its rich sauce. An extremely tasty and well balanced dish.

“The sauce reminds you of a traditional, Ghiota Siciliana”,  says Ciccio Sultano, “The bone teases the mind and the substitution of salt with the Kaluga caviar gives the dish added sensuality. It reminds you of the acidic, beccafico stuffing with candied chinotto that is so popular in Palermo and has a great depth of flavour.” Photo: Giuseppe Bornò.