Method

Clean and fillet the mullets, remove the scales and separate the two fillets. Taking care, with tweezers, to extract all the bones that remain inside the flesh. In the meantime prepare the fishcake stuffing: in a bowl combine 300 g of breadcrumbs, mixed herbs, crushed pistachios, the almonds and the walnuts in pieces, pine nuts, lemon peel, chia seeds, salt and pepper and mix everything to combine with arkè oil flavored with rosemary. Take 4 aluminium molds, lay the mullet fillets in the moulds with the head ends facing towards you and the tail ends away. You have to use 5 fillets for each patty. Fill the molds with the stuffing and close it with the tips of the fillets coming towards the center of the molds, almost to create a coronet. Sprinkle the patty with breadcrumbs and black poppy seeds. Cook them in the oven at 180 ° for 20-25 minutes. Let them cool down a few minutes and remove them gently from the moulds.