Red Mullet, Eggplant and Fennel | Anthony Genovese

Ingredients for 4 people

For the tomato water

1 kg mixed datterini tomatoes
1 litre of lapsang tea
 

Procedure

Cook everything at 83°C for 2 hours
 

For the tomato cream

Strain the tomato water, add salt and pepper and bind.

For the eggplant glaze

5 eggplants
 

Procedure

Cook 5 eggplants over high heat, recover all the juice that comes out after tightly squeezing them in etamine.
Reduce them with water and vinegar.
 

For the eggplants

5 Baby eggplants
 

Procedure

Fry eggplant and marinate in chicken broth, peel and lacquer eggplant, pass through salamander.
 

For the fennel

300 ml fennel juice
3 g agar agar
 

Procedure

Blend the ingredients and make a gel.
 

For the scale powder

Fry the mullet scales, dry them with fried seaweed, make a powder.
 

Dish composition

Compose the dish as per the photo cover.