Pedro Subijana’s Red Mullet With ‘Fusili’ Sauce
Three Michelin-starred chef, Pedro Subijana, of Akelarre restaurant in San Sebastian shares the recipe for this intricate red mullet creation.
Keywords
- hotels & travel
Ingredients
- 4 x Red Mullets, 120grams each
- 4 clean red mullet heads, with the spine and fin
- 200 grams olive oil
- 4 red mullet livers
- 30grams of thinly chopped onion
- ½ liter wáter
- 50 grams vegetal jelly
- 2 garlic cloves
- 40 grams milk
- 10 grams resource
- 20 grams olive oil
- 30gr clean parsley
- 100gr water
- 6gr resource
- 25gr soy sauce
- 10gr water
- 8gr resource
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