Red mullet with wild artichokes of Altomonte

THE MULLET

4 medium-sized red mullet, 20g of EVO, 20g of pistachios, 1g of marjoram, 1g of lemon peel, 1g of garlic, salt and pepper Brown the red mullet fillets with EVO in the pan on the side of the skin, put in a pan and season with all the other ingredients, finish baking in the oven at 180 ° C for one minute.

THE COUSCOUS

100g of couscous, 150g of vegetable stock, 20g of porcini mushrooms, 10g of carrots, 10 g of red onion, 10g of celery, 20g of zucchini, 20 peppers, 10g of black olives, 80g of artichokes wild, 2g of parsley, 1g of thyme, 1g of dill, some saffron pistil Pour the hot stock over the couscous and saffron, cover and fold cool down. Shell the couscous with a fork and add all the vegetables cut into cubes previously browned with EVO.

THE PISTACHIO CHIPS

100g of salted pistachios, 20g of pistachio paste, 35g of pasteurised albumen Chop the pistachios, toast them and let them cool, add all the ingredients and let rest in the refrigerator for 30 minutes. Knock down forming a very thin layer and bake at 180 °C for about 15 minutes.

THE SAFFRON CARAMEL

150g of sugar, 50g of glucose, 300g of white vinegar, some saffron pistil. Reduce all together 60% over low heat.

GOAT’S FOAM

40g of goat cheese, 1g of chives, 5g of EVO, white pepper Combine the ingredients and whisk in a planetary mixer until you get one frothy mixture.

COMPOSITION OF THE DISH

Put the couscous in the centre of the plate and lay the two on top fillets of red mullet, on the sides pour some drops of caramel al saffron and goat’s foam, complete with the chips of pistachio, sprouts and a thread of EVO.