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Red mullet gaudí

For the Metil base:

  • 100 g water
  • 3 g Metil
  1. Heat the water to 90 °C and add Metil stirring constantly with a hand beater until completely dissolved.
  2. 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
  1. Fillet the red mullet and with a brush apply a fne layer of Metil base to the backs.
  2. Cover the fllets with the vegetable brunoise mix and correct the salt.
  3. 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.
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