How Ciccio Sultano Turns Red Mullet into a Two-Star Michelin Dish | Chef Recipes
It's not just fish, but also a clever Sicilian-style miso and a reimagined caponata! This striking second course from Ciccio Sultano combines beauty, playfulness.
Keywords
- Playfulness
- Ciccio
- Sultano
- Miso
- Fish
- Just
- Clever
- Beauty
- Second
- Course
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Cooking tools:
- Blender
- Fine-mesh sieve
- Steamer basket
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Skillet
- Stove
- Colander
- Teapot
- Mixing bowl
- Slotted spoon
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 100gr Shallot
- 100gr Spring onion
- 250gr Butter
- 90gr Capers from the Hyblean coast
- 300gr Potatoes
- 300gr Dry white wine
- 2lt Whitefish stock
- 300gr Heavy cream
- 90gr Lemon juice
- 120gr Cold butter
- 0,2gr Xanthan
- 100 gr Carob extracts: hot extraction of carob molasses through a 72-hour process.
- 100 gr Tomato Extract: homemade Triple extract of tomato
- 80 gr Water
- 6 red mullet of 150/250 g
- 150gr White onion
- 150gr Celery
- 20gr Pitted green olives
- 8gr Capers from the Hyblean coast
- 280gr Aubergine
- 35gr Triple tomato paste
- 120gr Red wine vinegar “Riserva Sultano”
- 30gr Sicilian black bee honey
- (25gr) EVO oil to taste
- Chard
- Summer courgette tops (tenerumi)
- Red mustard
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