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
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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