The bread hidden in the filling, the panella, covers the mullet: this is how the chef of the Locanda Capofaro interprets the traditional Sicilian "pane e panelle"
- 10 mullets of 150 g each
- 500 g dried chickpeas
- 500 g chickpea flour
- 200 g crusty bread
- 200 g fish broth
- 100 g chopped white onion
- 50 g wildflower honey
- 50 g celery
- 50 g carrot
- 50 g dry white wine
- 20 g raisins
- 20 g kombu seaweed
- 15 g tuna bottarga
- black pepper
- chopped parsley
- wild fennel
- peanut oil
- extra virgin olive oil
FOR THE CZECH MAYONNAISE
place soak the chickpeas and kombu seaweed for 12 hours.
Chop celery and carrot and brown them with 50 g of onion in a saucepan with a drizzle of oil and 2 bay leaves.
Strain chickpeas, put them in the saucepan and cover them with water, salt a little and cook for 40 minutes. Drain them, season them with extra virgin olive oil and herbs and marinate them for 12 hours in the fridge.
frullateli then hot in the thermomix (or in a container in a hot water bath), whipping them with oil like a mayonnaise.
Pour in an aluminum pan the chickpea flour with 1.5 liters of water and 10 g of salt. Stir and bring to a boil, taking care not to stick the mixture on the bottom and on the edges. Add ground pepper and a spoonful of chopped parsley. Spread the mixture on a baking sheet and let it cool. Then cut it into small pieces and fry them in peanut oil at 180 ° C.
FOR THE CITRUS SAUCE
Chop 50 g of onion and brown it with a drizzle of oil in a saucepan with 10 g of peppercorns and 2 bay leaves.
Add 250 g of orange juice, 150 g of lemon juice and 100 g of grapefruit juice, plus a few cloves of all citrus fruits, peeled raw. Also add the honey and cook until the content has reduced to half.
Sift the sauce and, if necessary, reduce it further.
FOR THE BREAD FILLING
rehydrated raisins in white wine for 30 minutes. Blend the bread in the cutter, then brown it in a pan with a drizzle of oil, 1 clove of garlic and 1 bay leaf. Remove garlic and bay leaf and let cool.
Add chopped fennel, 1 orange and 1 lemon, bottarga and squeezed raisins. Blend everything, adding the broth, just enough to get a cream.
eviscerate and scale the mullets, leave the fillets attached to the tail and remove the bone and thorns.
stuffed mullet with cream and recompose the two fillets; let it rest in the fridge for 10 minutes.
Bake each mullet vacuum-packed at 52 ° C for 8 minutes (alternatively, steam, ed); finish cooking by browning the fillets on both sides with a drizzle of oil in a non-stick pan.
serve red mullet covered with panelle, accompanied with citrus sauce and mayonnaise.
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