Red mullet fillets in a bread crust stuffed with sun-dried tomatoes served with creamed parsley-seasoned potatoes and seared rosemary-flavoured Porcini mushrooms
Ingredients | Serves 4
Preparation method
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Boil the potatoes in boiling salted water, peel them and mash them with a potato masher.
Season with extra virgin olive oil, salt and pepper to taste and mix vigorously by adding hot cream until the potatoes are creamy. Finally, add some chopped parsley.
Fillet the central part of the mullet leaving the two fillets together near the caudal fin.
Marinate the fillets for a few minutes with extra virgin olive oil, garlic, white wine, salt and pepper.
Place a sun-dried tomato and some basil between the two mullet fillets. Cut a slice of home-made bread very thinly (you can get a very good result by cutting frozen bread with a meat slicer) and wrap the stuffed mullet inside the slice of bread.
Arrange the mullet fillets on a baking tray with oil and herbs and bake at 180 °C for 10 minutes, the first 5 minutes of which with the valve closed.
Drain the Porcini mushrooms sautéed in oil, garlic and parsley from their cooking liquid, dry them well and blanch them quickly for a few minutes in a non-stick pan with garlic and rosemary.
Spoon the potato mousse in the centre of the serving dish, arrange the bread-crusted mullet on top and garnish with the blanched Porcini mushrooms.
Garnish with microgreens as desired.
Prepared with ROBO products
Altre deliziose idee per te
30 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
