INGREDIENTS (4 servings)

2 leeks / butter / 2 lettuce heads / 3 potatoes / half a glass of vermut / vegetable broth / 12 mullet filets / 3 oz of fresh cream / 1 egg yolk / parsley / toasted bread / extravirgin olive oil / salt and pepper

Slice the leeks and brown them in a pan with butter. After some minutes add the lettuce, sliced in strips, and the potatoes, cut in cubes, and season with salt. Simmer with the vermut, cover the veggies with water, add the powdered broth and let it cook for 20 minutes. In the meantime, cook the mullet filets with oil and salt, browning them on the skin side and then turning them on the other side. When the soup is ready, add the cream and the yolk, and blend. Serve the pureed soup in the dish with 2 mullet filets on top, sprinkle with parsley and pepper, and add some toasted bread cut in cubes.