Today we offer you a fresh, gourmet and fish-based recipe: Red mullet and prawn tartare, for a tasteful summer dinner!
INGREDIENTS
- grams 80 mullet flesh
- 2 shelled Mazara red prawns
- grams 10 green celery
- grams 10 carrot
- grams 10 courgette
- grams 10 roasted Avola almonds
- orange peel to taste.
- thyme to taste
- 1 peeled pear
- grams 10 acacia honey
- grams 5 lemon juice
- 2 Peja black peppercorns
- 12 drops of Traditional Balsamic Vinegar of Reggio Emilia PDO Gold Label
For the tartare
After carefully deliscing and skinning the mullet, cut it into small cubes and place it on a ceramic bowl. Wash and clean the vegetables, cut them into brunois and add them to the mullet. Add the previously blanched, skinned, toasted and chopped almonds, season with a few drops of lemon, oil, salt and pepper.
For the prawns
Remove the heads, carapace and fillets from the prawns, then season with a pinch of salt, a grinding of pepper, a light grating of orange peel and thyme leaves. Bake in the oven at 68 degrees for 45 seconds.
For the strong sweet sauce
Peel the pear, cut it into 4 and core it, then place it in a vacuum bag with the lemon juice, honey and peppercorns. Steam and cook for 10 minutes, then remove the peppercorns and emulsify well.
Composition of the dish of red mullet and prawn tartare
Lay the tartare on the plate with the help of a round pastry cutter, then place the two shrimp tails next to each other. Top with the pear sauce and enhance with 3 drops per prawn of Traditional Balsamic Vinegar of Reggio Emilia PDO Gold Label; add another six drops around the plate and decorate with edible flowers.
BiCE Mare Restaurant - Dubai - Chef Francesco Guarracino
