Red Mullet, squash, Robiola and almond sauce
0.75 h
4 raciones
Difficulty:
Alta
Ingredients
FOR THE RED MULLETS
6 very fresh Red Mullets ~150g each
FOR THE BUTTERNUT SQUASH
~200g cleaned Butternut Squash
Dried thyme
Coriander seeds
Salt
Pepper
Extra virgin olive oil
FOR THE FRESH ROBIOLA CREAM
300g fresh Robiola cheese
FOR THE ALMOND SAUCE
200g Almonds unpeeled
Apple vinegar
Extra virgin olive oil
Salt pepper
FOR THE KALE
A whole bunch of kale (green or purple).
For the Red Mullets:
Remove the scales, thoroughly clean the guts of the fishes, cut the head, carefully separate the two fillets from the bone and remove it right before the tail.
Submerge the fillets in a 10% solution of salt for 5 minutes and pat dry.
Remove the small bones with a tweezer and set apart.
For the Butternut Squash:
Remove the skin and the core, dice the pulp to obtain small cubes of 1cm side.
Spread on parchment paper and season with oil, salt, pepper, crushed coriander seeds and dried thyme.
Cook in oven at 170 degrees for 20 mins.
For the fresh Robiola cream:
Put the cheese in a large bowl, add a bit of water and vigorously whip it with a whisk to obtain a creamy texture. Fill a piping bag.
For the almond sauce:
Put the unpeeled almonds in a powerful blender and add the same volume of ice cubes, season with apple vinegar, oil, salt and pepper.
Blend at the maximum power adding extra ice cubes to reach the desired texture.
Pour in a squeeze bottle.
For the Kale:
Clean the leaves and remove the stem in the center separating the two halves.
For the garnish:
toasted pumpkin seeds
For the plating:
Preheat the oven at 210 celsius, spread open the two fillets of the mullet and season with oil,salt and pepper. Place some pieces of kale leaves and join the two halves together again.
Cook in oven for 5 minutes and put straight on the serving plate, garnish the fish all around with the squash, the Robiola cream, the almond sauce and some pumpkin seeds to taste.
