Oily fish millefeuille, tomato cream, buffalo mozzarella sauce and basil pesto
Yield: 4 servings
Ingredients:
For the millefeuille:
700 g mackerels (about 2) or scabbardfish
160 g buffalo mozzarella
50 g cherry tomatoes
2 g basil
5 g extra-virgin olive oil
4 g garlic
2 g rosemary
salt and pepper to taste
Clean and fillet the fish, then flash-fry them with oil, garlic and rosemary, season them with salt and pepper while still hot and add basil and slices of buffalo mozzarella and of cherry tomatoes. Let them finish cooking in the oven at 180°C for one minute.
For the tomato cream:
70 g red onion
10 g garlic
5 g basil
30 g extra-virgin olive oil
250 g hill cherry tomatoes
salt and pepper to taste
refined sugar to taste
Brown the garlic and onion in oil, then add basil and cherry tomatoes. When the boiling point is reached, cover the pot with a tinfoil sheet and let it finish cooking in the oven at 160°C for about one hour. Add salt and pepper and blend into a cream.
For the buffalo mozzarella sauce:
300 g buffalo milk
15 g butter
15 g flour
100 g buffalo mozzarella
2 g thyme
salt and white pepper to taste
Bring milk to the boil with thyme, pour it over butter and flour and cook in a bain-marie adding dice of buffalo mozzarella. Add salt and pepper, mix them until creamy and filter.
For the basil pesto:
100 g basil
20 g pine nuts
20 g parmesan cheese
salt and pepper to taste
4 g garlic
40 g extra-virgin olive oil
Blanch the basil and cool it in ice and water, then liquidize with a blender and blast chill. Repeat this operation until the mixture is smooth and bright green.
For the quail egg:
4 quail eggs
1 g thyme
salt and pepper to taste
5 g extra-virgin olive oil
Pour olive oil on a layer of cling film, add a quail egg and place the thyme in the middle. Season with salt and pepper, wrap them and let cook in water for two minutes.
For the crispy bread crumbs:
60 g bread crumbs
4 g sweet paprika
Toast the bread crumbs in a pan with sweet paprika.
The composition
Pour the buffalo sauce, tomato cream and basil pesto on the base of the plate, then delicately lay the millefeuille, the quail egg and a cherry tomato on. Add the crispy bread crumbs, small leaves of basil and a drizzle of extra-virgin olive oil.
