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Red Mullet with Ink, Creamy Rice and SquidTheWorldWideGourmet.com

Total time: 30 to 60 min

Preparation time: 30 minutes
Cooking time: 30 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:318.2 kcal

Proteins:11.3 g

Fats:30 g

Carbohydrate:1.3 g

Fibers:0 g

Sugar:0 g

Cholesterol:121.7 mg

Sodium:289 mg

Calcium:39.9 mg

Energy:1478 kcal

Proteins:52.6 g

Fats:139.4 g

Carbohydrate:6.2 g

Fibers:0.1 g

Sugar:0.1 g

Cholesterol:565.1 mg

Sodium:1342.3 mg

Calcium:185.2 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

6

x

200

g

red mullet (goatfish) fillets, 180

600

g

baby squid

100

g

arborio (risotto) rice

300

ml

fish stock

100

ml

liquid cream

100

ml

butter

6

leaves of flat leaf parsley, fried

15

ml

chopped parsley

2

ml

espelette chili

salt and pepper

olive oil

METHOD

Preparation

  1. Scale, wash and dry the red mullet fillets.
  2. Carefully remove any bones from the fillets, using tweezers.
  3. Place them on a platter; drizzle with olive oil; cover with plastic wrap and refrigerate.
Preparing the squid
  1. Pulling gently, remove the heads of the squid from the bodies. Using scissors, cut off the tentacles at the eye level and reserve.
  2. Discard the entrails, keeping the ink sac.
  3. Carefully remove the spine or quill from inside the squid. Rinse the bodies and tentacles in fresh water.
  4. Slice the bodies into rings. Keep the tentacles whole. Refrigerate.

Making the risotto

  1. Heat a spoonful of olive oil in a pan and add the rice; cook until pearly.
  2. Add the fish stock; season and cook, covered, for 16 minutes.
  3. Off the heat, add the cream and butter. Correct the seasoning.
  4. Fry the parsley leaves in olive oil and drain on paper towels.
  5. Season the squid with salt and Espelette chili. In a large skillet, heat some oil and sauté the squid briskly for 2 minutes.
  6. Drain and add the chopped parsley.

Finishing and presentation

  1. Heat the ink sauce.
  2. Sauté the seasoned red mullet fillets in olive oil for 4-5 minutes.
  3. On warmed plates, place the risotto, squid and red mullet with the sauce all around.
  4. Garnish with a leaf of fried parsley.

CHEF'S NOTES

An original recipe from Jean-Marie Gautier



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