Red mullet with garlic soup, breadcrumbs and grapes

We put the breadcrumbs in a blender and add the milk, almonds and 3 cloves of garlic.

We blend until it becomes a very smooth cream and add the vinegar, salt and extra virgin olive oil.

Let it cool.

We finely chop the peeled carrot, the seedless pepper, the zucchini with skin, and a finely chopped clove of garlic.

In a frying pan with a little olive oil, add the garlic over high heat and then add the vegetables, sauté well and add the rye bread cut into small, equal cubes.

Season and remove from heat, reserving for plating.

We finely slice the grapes, from which we will have removed the seeds.

We peel the fig and chop it into small pieces.

We scale the red mullet well without damaging them, as they are very delicate.

We remove the bones and separate the clean fillets.

We sear the red mullet skin-side down in a pan over medium heat with a little oil until the skin is crispy, then remove from the heat to prevent overcooking.

FINISHED DISH:

In a deep plate, we place a few spoonfuls of ajoblanco (made in step 1).

On top of this we placed two fillets of red mullet with the skin facing up and around it we placed the crumbs, the pieces of fig and the slices of grapes.

We placed a little fleur de sel on the red mullet, some flowers and the roe decorating the dish.

We finished the dish by grating some Idiazabal cheese over the plate.