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
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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