For 4 people
Preparation : 40min
Cooking sauce: 20min
INGREDIENTS
4 red mullet fillets
Olive oil
2 small zucchini
200g sobrassada
200ml liquid cream
1⁄4 bunch basil
1 pinch of fleur de sel
1 sheet of pastry
1 egg
1 pinch of cumin
Balsamic cream
RECIPE
BASE
Arrange the cut red mullet fillets on a plate, add the oil and season. Place in the oven on grill mode for 5 minutes at 200°C before serving.
ZUCCHINI
Saute the zucchini halves a la planxa, or in a pan and finish in the oven for 5 minutes at 200°C.
Place on the plate and layer the red mullet on top.
SOBRASSADA SAUCE
In a saucepan, add the sobrassada and the cream to melt everything.
When the mixture becomes homogeneous, mix.
DRESSING
On the plate, add the zucchini and red mullet fillets on top. Add a pinch of fleur de sel and basil. Around it, place the sobrassada sauce and balsamic cream.
Cut the brick sheet into pieces, brush with egg and cumin then put in the oven for 2 minutes at 160°C until browned.
Place the brick sheet chips on the zucchini.
FOOD & WINE PAIRING
Collioure Rouge - Les Hauts du Roumani
Collioure Red - Cuvée Saint Michel
Wine and gastronomy
The marriage of two French know-how
A true symbol of French gastronomy, knowing how to pair food with wine is a culinary art! The development of these recipes was built around a passionate collaboration between the Christian Bourquin Professional Hotel High School in Argelès-sur-Mer and our cellar under the aegis of the 5 seasoned senses of our oenologist and cellar master, Jauffrey Canier.
The revisitation of the traditional flavors of the Catalan terroir mixing the spectra of tasting, this was the common thread of the First year students of the BAC Professional Option Cuisine and Restaurant sector. We had only one interest: to magnify a common terroir with infinite potential that inspires us every day.
