Red mullet fillets on creampy rice with squids
Squid ink 0.002 kg
Espárrago triguero 0.225 kg
For the red mullet fillets:
- Wash the mullets and bone them.
For the creamy rice with squid:
- Wash the squid, chop it into 1 cm dice and save the tentacles.
- Sauté the garlic and onion, add the chopped squid, let it soften and finally add the rice. Add the fumet, in which the squid ink will dissolve, and stir while boiling for 12 minutes.
- Quickly cool down (in the chiller) to stop the rice cooking.
For the garnish:
- Wash and peel the wild asparagus. Scald and cool.
For the cheese sauce:
- Use Idiazabal cheese.
For the decoration:
- Chopped chives.
HOW TO SERVE
- Finish cooking the rice in a sauté or on a frying pan with fumet and butter.
- Sear the skin side of the red mullet fillets on the griddle and finish baking in the oven.
- Grill the wild asparagus (they can be fried in tempura) and the squid tentacles.
- Arrange the creamy rice with squid in the centre of the plate and place the red mullets on top.
- Place the wild asparagus on the red mullets and add a splash of extra virgin olive oil.
- Pour some Idiazabal sauce next to the red mullets.
- Sprinkle with chopped chives.
Nutritional information (1 portion)
Fiber 5.66 g
Saturates 24.05 g
Monounsaturated fatty acids 16.87 g
Polyunsaturated fatty acids 3.21 g
Cholesterol 226.38 mg
Calcium 436.84 mg
Iron 4.37 mg
Zinc 2.2 mg
Vitamin A 460.93 ug
Vitamin C 44.74 g
Folic acid 157.35 ug
Salt (Sodium) 881.77 mg
Sugars 13.91 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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