Red mullet gratin with Fiore Sardo PDO, nori, celeriac puree and vegetable chips
 
Red mullet gratin with Fiore Sardo PDO, nori, celeriac puree and vegetable chips
 
INGREDIENTS (servings 6)

800 gr red mullet

30 gr breadcrumbs

1 bunch parsley and basil

140 gr of Fiore Sardo PDO

80 gr leeks

1 bay leaf

400 gr celeriac

2 sheets nori

500 g mixed vegetables (potatoes, sweet potatoes, turnips, squash)

oil for frying

extra virgin olive oil

salt and pepper

 
DIRECTIONS

Cut vegetables into thin slices for chips with a mandoline, fry in hot oil, drain on paper towels and season with salt.
Blend bread crumbs with parsley, basil and add half the grated Fiore Sardo cheese.

Cut the leeks into small cubes, cook slightly in a pan with a little oil and bay leaf, add the celeriac, peeled and cubed, a dl of water and cook over low heat for about 20 minutes, season with salt and pepper, remove the bay leaf and blend with remaining Fiore Sardo cheese.
Julienne the nori seaweed, fry in hot oil and drain on paper towels.

Fillet the mullet, remove bones, season with salt and pepper and sear in oil. Place on a baking sheet, cover with bread mixture, cheese and herbs then brown.
Place the mullet fillets on serving platter with celeriac puree, vegetables chips and seaweed.

Recipe by: Danilo Angè