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Crunchy mullet with parsley cream, anchovy syrup and candied rhubarb

Crunchy mullet with parsley and anchovy cream and candied rhubarb

PT40M

1
For the candied rhubarb, bring the water and sugar to the boil, then add the vinegar and allow to cool. Place the rhubarb in a vacuum bag with the sweet and sour syrup, seal and leave to rest for 5 minutes
  • 50g of rhubarb, peeled and cut into cubes
  • 250ml of water
  • 175g of sugar
  • 7g of white vinegar
2
To make the parsley cream, blitz the pine nuts with a little ice until you obtain a smooth cream
  • 50g of pine nuts
  • ice
3
Add the parsley and the anchovy sauce. Blend and pass through a fine sieve. Add the lemon zest and adjust the flavour
  • 1/2 lemon, zest only
  • 15g of anchovy sauce
  • 40g of parsley, blanched for 5 minutes
4
For the crunchy mullet, cut eight slices of baguettes 1.5mm thick using a slicer. Make sandwiches with the mullet fillets and cut out long diamonds
  • 1 baguette
  • 4 mullet, fillets, flaked
5
Heat a nonstick frying pan with a little extra virgin olive oil and cook the mullet sandwiches until crunchy and golden on both sides
  • extra virgin olive oil
6
To serve, pour a spoonful of parsley cream on a plate, place cubes of candied rhubarb and some sorrel leaves on top. Drizzle with a little olive oil and place the crunchy red mullet on the side
  • sorrel leaves
  • extra virgin olive oil

Ingredients

Metric

Imperial

  • Crunchy mullet

    • 4 mullet, fillets, flaked
    • extra virgin olive oil
    • 1 baguette
  • Candied rhubarb

  • Parsley cream

  • To serve

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