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Red Mullet a la Gaudí

Year

2004

Author

Ferran Adriá

Served

Hot

Course

Fish

INGREDIENTS

4 medium-sized red mullet, gutted and cleaned

1 bunch of parsley

1 dl olive oil - (1/3 cup)

 

Ratatouille: 1 cup diced zucchini, 1 cup diced onion, 2 diced cloves of garlic, 1 cup diced green pepper, 1 cup diced red pepper, olive oil and salt.

Rose petals to garnish the platter.

 

METHOD

Ratatouille: Heat the oil in a medium saucepan. Add vegetables and fry on a gentle heat, for 10 minutes, stirring frequently, until slightly softened.

 

Grease a non-stick frying pan with olive oil and heat it. Put the fish in skin side down, and cook for 2 minutes only.

 

ASSEMBLY: Place the red mullet in the centre of each plate. Using a small spoon cover red mullet with ratatouille.

 

Garnish with rose petals.

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GO

It can jump off the plate at you, but it doesn't have to chase you out of the restaurant.

Marshall Rosenthal.

 

"In the hands of an able cook, fish can become an inexhaustible source of perpetual delight"

Jean-Anthelme Brillat-Savarin (1755-1826)

 

 

 

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© 2004. The kitchen of Maite Montes