Recipe by Ilario Vinciguerra: Red mullet with potato strings, San Marzano tomato, and goat cheese ice cream
Ingredients for 4 people
4 red mullets about 15 cm long
500 g San Marzano peeled tomatoes
6 medium potatoes
20 g desalted capers
100 g Taggiasca olives
200 g goat cheese
20 ml milk
Extra virgin olive oil
Salt and pepper
Method
Season the goat cheese with salt, pepper, and a drizzle of extra virgin olive oil, soften it with cow's milk and place it in the freezer until it reaches the consistency of ice cream.
Boil two potatoes and meanwhile pit the olives. Dry them in the oven at 90°C for at least 2 hours, then finely chop them.
Pass the peeled tomatoes and reduce them over moderate heat for 10 minutes, then blend them with an immersion blender to make them smooth. Season with salt, olive oil, and pepper.
With the boiled, peeled, and mashed potatoes, prepare a mixture by adding chopped capers.
Using a spiralizer, create potato threads with the remaining 4 raw potatoes and keep them in abundant water to prevent them from oxidizing.
Clean the red mullets, removing the guts, head, and central spine, being careful not to separate the two fillets. Debone the fillets still attached from the tail and stuff them with the potato and caper mixture.
Wrap the red mullets in the potato threads and cook them in a non-stick pan over high heat on both sides.
On a flat plate, arrange the San Marzano sauce on a mirror, the powder of Taggiasca olives diagonally, a quenelle of goat cheese ice cream, and finish with the red mullet in the center.
