Mullet with Root Vegetable Fondo and Blueberries

Method

1. Prepare the root vegetable fondo: separate the skins of root vegetables (such as potato, toro, carrot) from the pulp. Cut the pulp into cubes and braise it.
2. Roast the skins in the oven, then add them to the boiling pulp liquid and simmer for about 24 hours.
3. After 24 hours, add mushrooms to the broth and cook for 3 hours.
4. Turn off the heat and let dried porcini mushrooms steep in the broth for infusion.
5. For the mullet: score the fish and sear it over high heat to crisp the skin while keeping the interior moist. Use your hands to keep it flat in the pan.
6. Briefly sear the cardoncello mushrooms alongside the mullet.
7. For the mullet sauce: toast the mullet carcasses, add a small amount of tomato, and reduce gently for about 12 hours. Then strain and reduce further to a thick sauce consistency.
8. Flip the mullet in the pan; the cooking is nearly complete.
9. To plate: place a dollop of mullet liver pâté on the plate.
10. Add a small ball of potato-mullet puree and smear it across the plate with the back of a spoon.
11. Pour a swirl of the hot mullet sauce onto the plate.
12. Place the seared mullet on top.
13. Sprinkle blueberry powder over the dish.
14. Arrange the seared cardoncello mushrooms on both sides of the plate and a piece on the pâté.
15. Add a small amount of the root vegetable fondo around the plate.
16. Garnish with fresh herbs such as basil.