Red mullet fillets over marinated Kumato® – Mikel Santamaría (Restaurante Aquarium San Sebastian)
Ingredients (4 servings)
For the Kumato®:
- 2 kg Kumato® tomatoes
- 0,5 kg onion
- 1 leek
- 1 carrot
- 150 ml olive oil
- 2 cloves garlic
- 7 g kappa powder
- 30 g sugar
- 3 g oregano
- Salt and pepper
For the Trisol Wafer:
- 30 g trisol
- 110 g flour
- 140 g water
- 1 red mullet, 500 g approx.
- Olive oil, salt and oregano
For the Tapioca:
- 200 g poultry consommé
- 10 g tapioca
- Chopped chives
- Olive oil
For the plating:
- Purple basil sakura
- Onion sprouts
- Wild rocket
- Asparagus sprouts
- Mini mustard greens
Method
For the Kumato®:
1. Sauté the vegetables, add the chopped Kumato® and simmer for about seven hours until it becomes a very concentrated sauce.
2. Add the oregano at the end. Puree and strain.
3. Place 600 g of Kumato® sauce in a saucepan and add the kappa.
4. Remove and place in rectangular moulds. Allow to cool and cut into three different sized pieces.
For the Trisol Wafer:
1. Mix the ingredients and spread between two pieces of parchment paper.
2. Fry in olive oil at 150 ºC.
3. Set aside.
For the Tapioca:
1. Cook the tapioca with the poultry consommé.
2. Set aside the tapioca and the remaining sauce separately.
3. Add the oil and chopped chives.
For the plating:
1. Once everything is prepped, fillet the red mullet and sear in a non-stick pan over parchment paper.
2. Cut each fillet into six pieces.
3. Place the three pieces of Kumato® atop the trisol wafer.
4. Top with the leaves and stems.
5. Add a bit of tapioca.
6. Finish with the blended juice and drizzle with olive oil.
