Recipe by Cristiano Andreini: Fregula with Gurnard Fillet, Squid, and Umami Foam
Ingredients for 1 person
- 130g gurnard fillet
- 20g Sardinian fregula
- 300g gurnard broth
- 45g squid
- 10g olives
- 5g capers
- 15g candied cherry tomatoes
- 110g red onion
- 100g raspberry vinegar
- 60ml extra virgin olive oil
- 30g spinach, sorrel, and spring onion leaves
For umami foam
- 300g clam water
- 300g white fish broth
- 50g miso
Method
Prepare the umami foam by combining clam water with white fish broth and miso. Place in a siphon.
Season the gurnard fillet with salt and extra virgin olive oil, and cook on the skin side on a griddle.
Dry-toast the fregula, then add a pinch of salt and gradually moisten with boiling gurnard broth. Halfway through cooking, add olives, capers, and candied cherry tomatoes.
Cook the fregula until done, and at the end, add squid rings and fish fillets.
Finish by stirring in some extra virgin olive oil, and season with salt and pepper.
Plate composition
Arrange the fregula on the plate with gurnard fillets on top, followed by julienned spring onions, fresh chili, spinach, and sorrel leaves. Then, place the umami foam around.
