Ingredients for 4 people
– n 4 mullets (250gr mullets)
– n° 2 romaine lettuce
– 5 radishes
– chicken stock to taste
– saffron mayonnaise to taste
– fried potatoes for browning to taste
– white pepper mousse
– 3 eggs
– 100 g flour
For the saffron mayonnaise:
– 500ml grape seed oil
– 6 egg yolks
– Countryside vinegar to taste
- Salt to taste
– N°10 pistils of saffron.
For the white pepper mousse:
– 20 g of white pepper
– Olive oil for toasting to taste
– 100ml chicken broth
– 50 ml fresh cream
Procedure:
toast the pepper in the oil, add the broth and cream and let it reduce.
Preparation:
Fry the potatoes in olive oil and leave to dry at 80° in the oven for about 6 hours so that they remain crisp and dry
Fillet and bone the red mullet, dip first in the flour, then in the egg and then in the fried potatoes, which will have been previously crumbled by hand so that they stick to the fish, cook them in the oven for 7 minutes at 170° so as to keep the fillets pretty wet
Skip the previously washed lettuce in oil and garlic and dry it on absorbent paper.
Cut the radishes very thin with a mandolin and dress them with oil, salt and raspberry vinegar
Plating
Finish the dish by placing the lettuce at the base, then add the red mullet fillets with a pinch of fleur de sel, complete by adding dots of saffron mayonnaise, the seasoned radishes, the chicken stock and the white pepper foam at the end.
