Red mullet gaudí
For the Metil base:
- Heat the water to 90 °C and add Metil stirring constantly with a hand beater until completely dissolved.
- Take off the heat and leave to rest in the fridge for 12 h.
For the red mullet Gaudí:
- 2 medium sized red mullet
- Metil base (preparation above)
- Brunoise of courgette, young onion , tomato, green pepper, red pepper, shallot
- Salt
- Fillet the red mullet and with a brush apply a fne layer of Metil base to the backs.
- Cover the fllets with the vegetable brunoise mix and correct the salt.
- Press the vegetables lightly onto the backs so that they stick
and sauté the red mullet on the side with the vegetables on a medium heat.