For 1 person
15 g of Adriatic mullet enteromorpha seaweed caulerpa seaweed 4 g of salt caulerpa seaweed oil polenta squid mousse
Mullet 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.
Service 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.
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