«Red Mullet in a Provençal Crust with Creamy Pumpkin Rice and Courgette Julienne»
Ingredients:
Red mullet:
170 g red mullet
Salt to taste
Olive oil to taste
Creamy rice:
40 g long grain rice
25 g onion
1 clove garlic
200 g pumpkin
Fish stock
Provençal crust:
1 clove garlic
100 g sliced bread
1 tomato (de-seeded and cubed)
5 g coriander
5 g parsley
Pepper to taste
1 courgette
Red mullet:
170 g red mullet
Salt to taste
Olive oil to taste
Creamy rice:
40 g long grain rice
25 g onion
1 clove garlic
200 g pumpkin
Fish stock
Provençal crust:
1 clove garlic
100 g sliced bread
1 tomato (de-seeded and cubed)
5 g coriander
5 g parsley
Pepper to taste
1 courgette
Courgette:
Wash courgette
Cut into long, thin slices
Stack three slices on top of each other and cut again to form thin sticks
Set aside until serving
Creamy Rice:
Skin, de-seed and chop the pumpkin. Roast in the oven at 150ºC for 45 min. with a little olive oil and salt. After roasting, crush the pumpkin into a purée, setting a little on one side for decoration. Gently fry the onion and garlic in olive oil. Add the rice and mix well. Add the fish stock a little at a time letting the rice cook slowly until it reaches a creamy consistency. Towards the end of cooking, add the pumpkin purée and adjust the seasoning.
Provençal Crust:
Prepare the crust by crumbling the bread and adding the tomato and chopped coriander and parsley to the breadcrumbs, mixing well. Finally, add the olive oil, mixing everything well into a slightly most paste.
Red Mullet:
Season the fish with salt and pepper. Heat olive oil in a frying pan. Brown the fish on the side of the skin. Coat the other side with the Provençal crust and bake in the oven for 8 min. at 180ºC.
To Serve:
Sauté the courgette julienne separately in olive oil and season with salt. Arrange the courgette on one side of the plate and position the red mullet fillets on the courgette. On the other side of the place, place the creamy pumpkin rice and decorate with cubes of roast pumpkin that were set aside.
Wash courgette
Cut into long, thin slices
Stack three slices on top of each other and cut again to form thin sticks
Set aside until serving
Creamy Rice:
Skin, de-seed and chop the pumpkin. Roast in the oven at 150ºC for 45 min. with a little olive oil and salt. After roasting, crush the pumpkin into a purée, setting a little on one side for decoration. Gently fry the onion and garlic in olive oil. Add the rice and mix well. Add the fish stock a little at a time letting the rice cook slowly until it reaches a creamy consistency. Towards the end of cooking, add the pumpkin purée and adjust the seasoning.
Provençal Crust:
Prepare the crust by crumbling the bread and adding the tomato and chopped coriander and parsley to the breadcrumbs, mixing well. Finally, add the olive oil, mixing everything well into a slightly most paste.
Red Mullet:
Season the fish with salt and pepper. Heat olive oil in a frying pan. Brown the fish on the side of the skin. Coat the other side with the Provençal crust and bake in the oven for 8 min. at 180ºC.
To Serve:
Sauté the courgette julienne separately in olive oil and season with salt. Arrange the courgette on one side of the plate and position the red mullet fillets on the courgette. On the other side of the place, place the creamy pumpkin rice and decorate with cubes of roast pumpkin that were set aside.