Misticanza dell'orto with salt-marinated sea bream, eggplant mousse, burrata and ginger mayonnaise.

INGREDIENTS

2 large carrots
Seasonal vegetables of your choice: green beans, green beans, broccoli, peas, celery, cherry tomatoes
2 medium-sized eggplants
1/2 tablespoon spring onion
2 tablespoons chopped celery
100 g cow's ricotta cheese
50 g burrata pugliese cheese
300 g filleted sea bream
Mustard seeds
Butter
Extra virgin olive oil
Salt and pepper
Vinegar
Sugar
Egg yolks
Ginger water

PROCEDURE

For the eggplant mousse

Peel and dice the eggplant, brown it in extra-virgin olive oil with the addition of the chopped celery and spring onion, wet it with vegetable broth and bring it to the end of cooking, checking that it is not too moist. Blend the mixture by adding a knob of butter to obtain a smooth and creamy consistency.

For the ricotta and burrata mousse

Combine the ricotta with the burrata, add a pinch of pepper, mix well until smooth.

For the Misticanza

Boil the vegetables, cool them in water and ice and cut them into precise geometric shapes. Cut the carrots with the help of a slicer to the thickness of about 2 mm following the longest side and even them out so that they are rectangular and uniform.

For the marinated sea bream

Cover the gilthead bream filet with 100 g salt and 100 g sugar previously well mixed; leave to marinate for 24 hours at the end of which you can proceed with washing the fish under running water. Dry the gilthead bream filet, drizzle with extra virgin olive oil and cover with cling film for a few hours. Cut it into carpaccio.

For the ginger mayonnaise

Whisk the egg yolks with lemon juice, salt, vinegar, and extra-virgin olive oil until smooth. Dilute mayonnaise with ginger water.

Dish composition

Drizzle carrot rectangles with extra-virgin oil and fold them into drops, join the drops so that they form a multi-petaled flower (4/6) Stuff the carrot petals alternately with eggplant mousse and with ricotta and burrata mousse. Place the carpaccio-cut marinated fish on top of the ricotta and burrata mousse, while arranging a bouquet of vegetables on top of the eggplant mousse. Add a few grains of mustard to the fish.

Finish the dish with ginger mayonnaise.