Ingredients
- 6 pcs mullets
- 300 g catalonia
- 100 g dry peeled fava beans
- 80 g dry white wine
- 35 g grated pecorino cheese
- 30 g raisins
- 1 pc clove of garlic
- half shallot
- Orange
- marjoram
- salt
- pepper
- extra virgin olive oil
For the recipe of mullet filled with catalogna, soak the broad beans in water for 1 hour, then wash them carefully and boil them for 1 hour with a pinch of salt. Drain, preserving the cooking water. Clean the shallot, slice it and brown it in a saucepan with 2 tablespoons of oil for 2-3 minutes; add the boiled beans, season with salt and cook for 25-30 minutes, wetting from time to time with a ladle of their cooking water. In the end, blend everything.
FOR THE TRIPLE FILLING: Soak the raisins in white wine, drain and chop coarsely. Clean the catalonia and cook it in boiling salted water for 15 minutes; cool it in ice water, chop it and season it in a pan with 2 tablespoons of oil and crushed garlic with the peel for 10 minutes. Remove the garlic and mix the catalonia with the raisins, the grated pecorino, the leaves of a sprig of marjoram coarsely chopped and the grated rind of half orange.
FOR TRIGLES: Clean them as you do with anchovies: remove the head, open them like a book, remove the viscera and the bone leaving the fillets attached. Distribute the Catalonian filling inside the mullets and close them again. Lay them on a baking sheet lined with baking paper, season with oil, salt and pepper and bake at 280 ° C in grill mode for 6-7 minutes. Serve the mullet with the fava bean cream.
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