For red mullet lovers, we're going to show you different ways to cook it: grilled, in a chilled almond soup, marinated… Actually, it can be prepared in a thousand different ways, all delicious. We want to hear yours!
30 min
10 min
4 pax
Difficult
First, we'll make the ajoblanco.
To do this, peel 1 clove of garlic and put it in the blender along with the bread soaked in milk, the sherry vinegar, the macadamia nuts, the oil and a pinch of salt.
We blend well, until there are no lumps left.
We pass it through a sieve and set it aside.
We scale the red mullet and carefully remove the fillets.
We left them in a container with some fresh rosemary and a clove of garlic, covered with oil.
After 15 minutes, we take them out and sear them over medium-high heat, with a little oil, on the skin side, so that it is marked.
We let them cool and cut them into three or four equal pieces.
Sauté a finely chopped clove of garlic, the bell pepper, the carrot and the zucchini, all finely chopped, until they are soft and slightly browned, at which point we add the diced rye bread, sauté and season.
We leave it for 5 minutes and remove it to plate.
We slice the grapes and dice the peeled fig.
FINISHED DISH:
On a rectangular plate, we placed three rows of our breadcrumbs and, on top of them, some slices of grapes, diced figs, pieces of red mullet, some rosemary flowers, and salmon and herring roe.
Between these rows, we pour the ajoblanco and finish with a little fleur de sel and a few drops of extra virgin olive oil.
We can substitute red mullet with herring, sardines…
It's a very summery dish, fresh, mild and tasty.
Ideally, eat a spoonful, picking up the different ingredients along with the white garlic; each bite will be different from the previous one, as it has many nuances.
