Italian
Carpaccio of Mullet with Saffron, Mulberries and Wild Fennel
by Gambero Rosso · 452K subscribers on YouTube
A carpaccio of fresh mullet, briefly scalded on the skin, torched to render fat, then sliced and dressed with a light vinaigrette, saffron, wild fennel, sea fennel, and unripe mulberries for acidity.
- Servings
- 2
- Difficulty
- medium
Ingredients
9 items- MuggineMullet
- Coarse SaltCoarse salt
- PepperBlack pepper
- Extra Virgin Olive OilExtra virgin olive oil
- LemonLemon
- SaffronSaffron
- Finocchiella SelvaticaWild fennel
- Sea FennelSea fennel
- More di GelsoMulberries (unripe)
Method
- Pass hot water over the skin of the mullet fillet three times (shabu shabu technique).
- Dry the fish with a cloth.
- Torch the skin with a lively flame until the fat melts and the skin blisters.
- While still warm, remove the skin.
- Remove the central spine and any pin bones.
- Slice the fish fillet not too thinly, following the grain.
- Prepare a simple vinaigrette with extra virgin olive oil and lemon juice.
- Season the carpaccio slices with coarse salt, pepper, a pinch of saffron, wild fennel (finocchiella), sea fennel, and unripe mulberries.
- Drizzle with the vinaigrette and serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
