Crunchy mullet with parsley and anchovy cream and candied rhubarb
- Starter
- Medium
- Serves 4
- 40 minutes
PT40M
In this recipe by Mauro Uliassi, crunchy mullet is combined with a vibrant parsley cream and candied rhubarb for an impressive starter that can be made start-to-finish in just forty minutes. If you don’t have access to an electric slicer you can lightly toast the baguette to make it easier to thinly slice by hand.
Ingredients
Crunchy mullet
- 4 mullet, fillets, flaked
- extra virgin olive oil
- 1 baguette
Candied rhubarb
- 250ml of water
- 175g of sugar
- 50g of rhubarb, peeled and cut into cubes
- 7g of white vinegar
Parsley cream
- 50g of pine nuts
- 40g of parsley, blanched for 5 minutes
- 15g of anchovy sauce
- 1/2 lemon , zest only
- ice
To serve
- sorrel leaves
- extra virgin olive oil
Equipment
- Slicer
- Chamber sealer
- Vac-pac bags
- Blender
Method
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
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Crunchy mullet with parsley and anchovy cream and candied rhubarb
