Mullet, foie gras and Jerusalem artichoke

Enrico Panero

INGREDIENTS

For 4 people

4 large mullet (400 g each)
the zest of 1 organic lemon
50 g dried cherry tomatoes
15 g of desalted capers
Fresh basil
Naturally leavened country-style bread
140 g of duck foie gras
200 g of Jerusalem artichoke
300 g of fresh milk
Extra virgin olive oil

 

METHOD

For the mullet
Clean and fillet the mullet, eliminating the spines and leaving them joined at the tail. Make a small pocket in both fillets. Fill with the chopped tomatoes, lemon zest and capers and close with two basil leaves in the middle. Cut two thin slices of bread from the loaf for each mullet and sandwich the fish in the middle, resting the bread against the skin. Sear the mullet on both sides and bake in the oven for 3 minutes at 200 °C.

For the Jerusalem artichoke sauce
Peel the Jerusalem artichoke and cut it into large pieces. Make a base in the pan using some leek, then gently fry the Jerusalem artichoke, cover and finish cooking with the milk. Mix everything using a hand blender, adding a drizzle of olive oil.

For the foie gras
Cut into 1 cm thick scallops, coat in flour and sear on both sides in the same pan used for the mullet.

 

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 Credits Brambilla-Serrani

Enrico Panero
Da Vinci

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Trenette, anchovies and bonito
A recipe presented at
IdentitÓ Milano 2012