Light dinners. Mullet loins at low temperature
Today we are going to prepare a delicious fish recipe, inspired by one of the dishes that I liked the most last year, the red mullet from Casa Gerardo, by Pedro and Marcos Morán in Asturias. It is just an inspiration because that mullet is really unsurpassed. To make our mullet loins at low temperature, we need to vacuum pack the mullet loins and cook them with the sous vide technique.
As you know, this way of cooking that is based on the rum, a kind of bain-marie for cooking vacuum-packed products, to the point that there are accessible domestic versions with which we can achieve flavors without loss of juices, with little loss of product and without staining pots. I have an immersion circulator and I get a lot out of it, since it can be adapted to any saucepan becoming a rum domestic.
IngredientsFor 2 persons
- Mullet on loins 600 g
- Extra virgin olive oil 10 ml
- Coarse salt 2 g
- Green peas 100 g
- Walnuts 4
How to make mullet loins at low temperatureDifficulty: medium
- Total time 30 m
- Elaboration 10 m
- Cooking 20 m
- Repose 5m
To make our recipe, we need to buy a large mullet, from the ration, of approximately 600 g. We will ask the fishmonger to remove our loins and to give us our heads and thorns separately, which we put to cook with 1/2 liter of water and a handful of dehydrated vegetables, or a hull of onion and a carrot, to make a fumet or short fish broth.
On the other hand, we vacuum-pack each mullet loin, previously seasoned with a few crystals of salt and a few drops of smoked virgin olive oil, which gives it a delicious and original point. Once packaged, we cook them in a soft water bath with the sous vide technique.
We cook the mullet loins packed at low temperature in a saucepan, leaving them for 25 minutes at 56º. We remove from the container and reserve them. If you like gilding, you can pass the loins once cooked through a frying pan to mark them. On the other hand, with a couple of saucepans of the fumet we cook some peas to which we boil in that broth to increase its flavor.
With the rest of the broth and a tablespoon of flaked potato puree, we make a very fine puree that we will use as a base for plating. On that mash we place the mullets, the peas and some gratin nuts in the oven to make them drier and crispier. The contrast of flavors and textures is really spectacular.
With what to accompany the mullet loins at low temperature
Low temperature mullet loins are perfect for dinner. Its intense sea flavor and soft texture are perfect with some nuts, some peas and the touch of puree made with the fumet.With a few sprouts of lettuce or mezclum or some boiled potatoes, we don't need more to get an elegant and delicious dish.none: Desserts Meats And Birds Vegetables And Legumes