Recipe Red Mullet with White Garlic Sauce, Breadcrumbs and Grapes
How about some grilled fish on a white garlic sauce?
This dish is really special.
We hope you enjoy making and tasting it! Let us know how you get on! ;)
Method
Put the breadcrumbs, the milk, the almonds and 3 cloves of garlic into a blender.
Blend until the mixture has the consistency of a fine sauce. Add the vinegar, salt and extra virgin olive oil.
Leave to cool.
Peel and thinly slice the carrot, the de-seeded pepper, the courgette with its peel and finely dice a clove of garlic.
In a frying pan with a little olive oil cook the garlic over a high heat and immediately add the vegetables, stirring well. Add the rye bread cut into small, evenly sized cubes.
Season and remove from the heat until plating.
Remove the seeds from the grapes and slice thinly.
Peel the fig and chop into small chunks.
De-scale the red mullet without damaging them: they are very delicate.
Remove the bones and set the cleaned fillets aside.
Sear the red mullet, skin side down, in a pan over a medium heat in a little oil until crispy, at which point remove from the heat so as to not overcook.
FINISHING THE DISH:
In a deep dish pour some tablespoons of white garlic sauce (made in step 1).
Position the red mullet fillets on the sauce with the skin facing up, and surround them with the breadcrumbs, the fig chunks and the grape slices.
Sprinkle with fleur de sel, flowers and roe to decorate the dish.
Finish the plate by grating a little Idiazabal cheese on it.
TIPS FROM THE CHEF:
- For step 1:
- This white garlic sauce can complement any dish, or act as a dish of its own, as a cold refreshing soup for the summer months.
- The milk in the white garlic sauce can be substituted for water.
- For a milder white garlic sauce, remove the core of the garlic and blanch in boiling water to soften the taste.
- Take care when preparing the red mullet. It is very fragile and doesn't last as well in the fridge as other fish.