Crispy red mullet, buffalo mozzarella cream, and chicory
By Recette chypriote
This recipe combines the crispiness of breaded red mullet with the creaminess of buffalo mozzarella, enhanced by sweet-and-sour onions and tender chicory.
45 min
Preparation
45 min
Cooking
90 min
Total
Average
Level
1
Servings
Ingredients
4 red mullets
1 buffalo mozzarella
1 egg
150 g panko breadcrumbs
1 red onion
12 cl of apple cider vinegar
2 tablespoons of brown sugar
1 head of garlic
400 g of chicory
Peanut oil for frying
Extra Virgin Olive Oil
Salt and pepper
Preparation
1
Prepare the sweet-and-sour onions: Finely slice the red onion. Sauté over low heat in a drizzle of olive oil with a pinch of salt until tender. Add the apple cider vinegar, a little water, and the brown sugar, then let it reduce gently until you have a slightly caramelized compote.
2
Cook the chicory: Remove the toughest parts from the chicory stalks and blanch them for a few minutes in boiling water. Drain thoroughly. Heat a drizzle of olive oil with a crushed clove of garlic. Add the chicory, season with salt and pepper, and let it simmer for about ten minutes until tender and fragrant.
3
To make the buffalo mozzarella cream: Keep the mozzarella well chilled until ready to use. Cut it into pieces, then blend with a little of its packaging liquid and a drizzle of olive oil until you have a smooth, velvety cream.
4
Bread and fry the red mullet: Clean the red mullet and fillet them if necessary. Dip them in beaten egg, then in panko breadcrumbs. Let them rest for about 10 minutes so the coating adheres perfectly. Heat the peanut oil and fry the red mullet until they are golden brown and crispy. Place them on paper towels to drain off excess oil.
5
Spread the buffalo mozzarella cream over the bottom of the plates. Arrange the chicory while it’s still warm, followed by the crispy red mullet. Finish with a spoonful of sweet-and-sour onions and a pinch of fleur de sel.
