Red mullets with sautéed vegetables,
romesco sauce or goat cheese sauce
- 8 Red mullets
- 1 Small onion
- 1 Garlic clove
- 1 zucchini
- 100 gr mushrooms
- 1 tablespoon toasted almonds
- 100 gr Caprillice fresh goat cheese or Caprillice cottage cheese for a milder taste
- 100 gr Cooking cream
- 12 Ripe tomatoes
- 1 Whole garlic head
- 20 gr Sherry vinegar
- 70 gr Olive oil
- 100 gr Hazelnuts
- 50 gr Almonds
- 50 gr Pine nuts
Remove the loins from the mullets, leaving them joined by the tail. Remove the fish bones.
Cut the vegetables and sauté them with a little olive oil. When they are cooked, add the crushed almonds and homogenize the mix.
Place the vegetables between the two backs of the mullet loins, as if it were a sandwich.
Tie them up with two scalded leek leaves. Bake for 4 minutes at 180ºC.
Boil the cream and add the Caprillice fresh cheese. Leave to simmer for one minute and grind.
Roast the tomatoes and the garlic head for one hour.
Peel the tomatoes and remove the seeds.
Separate the roasted garlic cloves from the garlic head.
Shred all the ingredients together with the toasted nuts. Add salt and pepper. Cool.