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


          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.