Red mullet with fried potatoes, romaine lettuce, and radishes | Domenico Iavarone

Ingredients for 4 people

• 8 red mullet fillets (250g mullet)
• 24 medium romaine lettuce leaves
• 5 radishes
• Chicken stock to taste
• Saffron mayonnaise to taste
• French fries for browning to taste
• White pepper foam
• 3 eggs
• 100g flour

For the saffron mayonnaise

• 500 ml grapeseed oil
• 6 egg yolks
• Country vinegar to taste
• Salt to taste
• 10 saffron pistils

For the white pepper foam

• 20 g white pepper
• Olive oil for toasting to taste
• 100 ml chicken stock
• 50 ml fresh cream

Procedure

Prepare the mayonnaise in the usual way, adding the saffron pistils.

Toast the pepper in the oil, add the broth and cream and leave to reduce.

Fry the potatoes in olive oil and leave to dry in the oven at 80°C for about 6 hours so that they remain crisp and dry.

Fillet and bone the red mullet, dip the fillets first in flour, then in egg and finally in the fried potatoes. Cook in the oven for 7 minutes at 170°C to keep the fillets nice and moist.

Sauté the washed lettuce in oil and garlic and dry on paper towels.

Cut the radishes very thinly with a mandolin and season them with oil, salt, and raspberry vinegar.

Finish the dish by placing the lettuce at the base, then add the red mullet fillets with a pinch of fleur de sel. Complete by adding dots of saffron mayonnaise, the seasoned radishes, the chicken stock, and the white pepper foam.