Seared mullet on purple potato pie, cacciucco air and chicory | Peppe Aversa

For the fish

• 4 mullets
   

Procedure

Blanch the mullets in a pan with baking paper and a drizzle of oil until cooked through, without prolonging their stay on the heat. Set aside.
 

For the vegetables

• 8 medium purple potatoes
• Chicory to taste
   

Procedure

Cook the purple potatoes in plenty of water. Mash and season with salt, oil, pepper, and grated lemon zest. Cut chicory into julienne strips and season with salt, pepper, and oil.
 

For the cacciucco air

• Fish cacciucco
• Lecithin (5 g per liter)
   

Procedure

Cook the fish cacciucco and use it to make the air to garnish the dish using a very simple method. First strain the fish stock. Then pour it a little at a time into the bowl of a blender and add soy lecithin in the amounts indicated. Blend at full speed while folding the bowl to one side. Gradually a foam will form on the surface that you will go to remove with a teaspoon to place on your plate.
 

Dish composition

Pour the creamed purple potatoes into a ramekin and let it set. Arrange the chicory and fish filets rolled on themselves in a spiral on the surface. Finish with air.

Photo: Credits Il Buco- Sorrento