Black broccoli soup, Sorrento lemon risotto, mullet marinated in ginger

Gennaro Esposito

INGREDIENTS

For 4 people

Black broccoli soup
350 g of Cymosa broccoli (leaves and stems)
200 ml of fish stock
5 g of bacon fat
100 ml of extra virgin olive oil
1 clove of garlic
salt
chili pepper

Mullet marinated in ginger

4 mullet fillets (cut into pieces)
candied ginger
lemon juice
extra virgin olive oil
salt
pepper
 
Sorrento lemon risotto
250 g of Carnaroli rice
20 g of Grana Padano
15 g of butter
4 mullet fillets
15 g of candied Sorrento lemon
1.3 l of fish stock
100 ml of extra virgin olive oil
20 g of burrata skin (chopped)
1 clove of garlic
1 chopped spring onion
1 whole lemon
200 g of lemon stock (obtained by boiling lemon zests in boiling water)
salt
pepper
 

 

METHOD

Black broccoli soup
Blanche the broccoli in boiling salted water, paying attention to diversify the cooking of the stem from that of the leaves. Gently fry a clove of garlic with the extra virgin olive oil, bacon fat and chili pepper in a pan. Eliminate the garlic and the chili pepper when golden and add the broccoli. Leave them to flavour for a few minutes, add the stock and cook. Blend everything with the help of a Thermomix until you obtain a fluid consistency. Add salt to taste and keep in a bain-marie.

Mullet marinated in ginger
Marinate the mullet in the extra virgin oil, salt, finely chopped candied ginger and lemon juice for about 15 minutes. Set to one side.

Sorrento lemon risotto
Gently fry a clove of garlic in extra virgin oil in a medium depth pan. Add the rice, the chopped spring onion and salt. Then continue cooking, adding alternately the fish stock and the lemon stock.
When almost cooked, add the mullet fillets cut into pieces. After a few minutes, add the butter, the Grana Padano, the candied lemon and the burrata; stir and add salt to taste.

Pour a small amount of broccoli soup into a bowl. Place a quenelle of marinated mullet in the centre of the risotto. Complete the dish with a grating of fresh lemon.

 

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