Mullet fillet cooked in a salt capsule flavoured with seaweed

For 1 person

15 g of Adriatic mullet
enteromorpha seaweed
caulerpa seaweed
4 g of salt
caulerpa seaweed oil
squid mousse


Clean and fillet the mullet

Squid mousse
Clean and fillet 10 g of squid and cut into cubes. Process in the Turmix, adding the fish stock, salt and pepper. Filter.
Place it in the siphon (1 litre) with 2 cartridges. Keep in a bain-marie.

Salt capsule
Coat the inside of a ladle with the salt to make an empty half-sphere. Bake in the oven at 180 °C for 15 minutes.

Caulerpa seaweed oil
Place the olive oil and dried Caulerpa seaweed in a vacuum bag and place in the oven at 40 °C for about 2 hours. Pour everything into a spray container.

Fried enteromorpha seaweed
Dry 30 g of clean seaweed and then carefully lower into the hot oil. Lift out and leave to cool.

Polenta crust with enteromorpha seaweed
Add 70 g di polenta to the fish stock and cook, stirring all the time. When it is ready, add the fried enteromorpha seaweed. Process in the Turmix and spread as thinly as possible on a sheet of baking paper. Bake in the oven at 100 °C for 30 minutes until it becomes as crunchy as a crisp. Break or cut into long strips with scissors before serving.

Bake the mullet fillet in the oven for 7 minutes in the 2 half spheres of salt, placed on a base of fried seaweed. Brush the Caulerpa seaweed oil on a hot plate, take the salt capsule out of the oven, take the mullet out of the salt and serve it on the polenta crust, adding the squid mousse.