Difficulty [usr 3]
Cut the beards, empty the red mullets then remove the central bone through the open belly like a wallet.
Collect livers and bones.
Wash the bones then roast them in the oven at 180°C with paprika for about 10 minutes.
Cover with water and leave to cook for 40 minutes over low heat.
Strain the fumet through a fine sieve, then thicken with the red mullet liver, whisk in the butter and lemon juice, season with salt and pepper, finish with a drizzle of extra-virgin olive oil.
Make a spinach powder; to do this, dry 100 g of washed branch spinach leaves in a dehydrator for 24 hours.
Then mix with the Thermomix until you obtain a very fine powder.
Cook the fregola in the red mullet juice for 20 minutes, like a risotto, adding a brunoise of squid at the last moment.
Lay the rest of the spinach leaves flat with the browned garlic butter under the salamander.
Once cooked, arrange them on the fregola on the edge of the plate.
In the center, make a circle of spinach powder using a circle and a strainer.
Decorate the spinach nicely with diced tomato confit, caviar lemon seeds, a country-style slice of bread croutons and freshly seared squid tentacles.
In the center of the plate, arrange the red mullet just seared in butter on a plancha.
Emulsify the juice and serve it on the side.
Source:a recipe by Guy Savoy
