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Red mullet fillets over marinated Kumato® – Mikel Santamaría (Restaurante Aquarium San Sebastian)

Main course

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.