Ingredients
For the red mullet:
- 8 red mullets
- 1 clove garlic
- 1 shallot
- Extra virgin olive oil
- salt, pepper
- 1 glass Campofiorin
- 800 g turnip tops
For the sauce:
- 2 semi-dried cherry tomatoes
- 1 fresh chilli pepper (or only half, if you prefer)
- 2 cloves garlic
- 1 slice stale bread
- 1 sprig parsley
- 1 litre water
Preparation
Start with the red mullet: gut them, cut off their heads, and fillet them in butterfly fashion, leaving the two sides connected. Put the fillets in a container and cover with 2 tbsp of oil, the wine, salt, pepper, and finely chopped garlic and shallot. Leave to marinate in the fridge for about 20mins.
In the meantime, make the rouille sauce. First, put the fish heads in a pressure cooker with the garlic cloves and shallot; brown them in a dash of olive oil. Add a litre of water, the salt, chilli pepper and sprig of parsley. Close the pressure cooker up and cook for 15mins after the whistle. Sieve and drain the fish stock, pressing the fish heads down to extract as much liquid as possible. Put the slice of stale bread in a container and bathe it in a ladle of mullet stock. Keep the remaining stock for other dishes; it’s a good basis for a soup, for example, but put in the freezer if not needed immediately.
Whizz the softened bread, garlic, dried tomatoes and a pinch of salt together in a mixer. Pass the mixture through a sieve and loosen it with extra stock if necessary to bring it to a creamy, well blended consistency. Keep in the fridge until ready for use. Scald the turnip tops in water and quickly toss them in a pan with a pinch of salt and some chilli pepper. Drain the marinade off the fillets of red mullet and cook them on a high heat on both sides in a frying pan. Put a spoonful of the rouille sauce on each plate and arrange the fish and the turnip tops around it. Dress with a drizzle of olive oil and serve immediately, accompanied by a good glass of Campofiorin.
