Seafood appetizer

Preparation:

Preparation: Boil the mullet for 30 minutes in acidulated water (and I do the same for the prawns and baby octopus), remove the bones and cut it into regular pieces; then drizzle with olive oil. Sprinkle the chopped parsley on top, decorate it with half slices of lemon. Using a starter tray (at least six), arrange the mullet in one of them. In the second compartment, place the sardines in oil, decorated with pepper fillets and gherkins. In the third compartment arrange the baby octopus previously boiled and candied with oil, garlic and basil. In the fourth compartment put the canned tuna, together with a few anchovy fillets and black olives. In the fifth arrange the mussels, which you have opened in a pan with dry white wine, and decorated with mayonnaise and a few slices of hard-boiled egg. In the sixth compartment arrange the prawns, boiled, peeled and seasoned with oil, lemon, salt and pepper. Serve cold.