Recipes
ChefMaria Valiani
Red mullet, zucchini flowers and spring onion
Ingredients
for 4 people
12 red mullet fillets
12 courgette flowers
15 fresh spring onions
4 small courgettes
8 basil leaves
1cm of ginger
Extra virgin olive oil
Oil for frying
Half a glass of white wine
2 sprigs of rosemary
Salt and pepper
Method
Chop the spring onions in half and grill them in the oven at 180° for 10 minutes with a little salt, pepper, chopped rosemary and drizzle of olive oil.
Boil the courgettes in salted water for 4/5 minutes then run them under cold water, drain and blend with 4 spoons of olive oil, a small portion of the boiling water, basil and ginger. Season with salt.
Remove any remaining bones from the red mullet fillets and cook them in a pan with a little oil for 2 minutes. Simmer with white wine, add salt and pepper. Let it evaporate for a minute then take off heat.
Fry the flowers (cut in half and open) without batter in sunflower seed oil for one minute. Keep them warm.
Place 3 flowers (or halves of flowers if they are large) at the centre of each plate in a radial pattern, add the 3 fillets of fish, spring onions and garnish with courgette and ginger sauce.
