GRILLED RED MULLET WITH LIVER SAUCE AND SNAIL “CANNELLONI”
INGREDIENTS (serves 4):
Red mullet:
2 fresh red mullets, 220 gr each
Sea salt
0.5 dl extra virgin oil
Red mullet paste:
Bones of 2 red mullets
50 gr. shallots, in julienne slices
30 gr. leek, in julienne slices
40 g ripe tomato, skinned, seeded and diced
20 ml white wine
0.5 dl olive oil
Red mullet stock (250ml):
Bones of 3 red mullets
50 gr. shallots, in julienne slices
30 gr. leeks, in julienne slices
40 gr. ripe tomato, skinned, seeded and diced
20 ml white wine
0.5 dl olive oil
300 ml mineral water
Snail stock:
400 gr. snails
½ head garlic
100 gr. chorizo
60 gr. smoked bacon
½ onion
5 peppercorns
1 sprig dried oregano
1 small bay leaf
Hot pimentón
Liver sauce:
Livers of 2 red mullets
100 ml red mullet stock
10 gr. shallot, chopped
10 ml olive oil
15 gr. Butter
Lemon juice
Sea salt
Snail "Cannelloni":
200 gr. stale bread
Snail stock
1 clove garlic, without the germ, chopped
0.5 dl olive oil
Dried oregano
Sea salt
Cannelloni filling:
80 gr. cooked, shelled snails
50 gr. tomato en confit, diced
30 gr. shallots, chopped
30 gr. salt bacon, washed and diced
50 ml snail stock
PREPARATION:
Red mullets: Scale and wash the red mullets, setting aside the livers. Fillet and remove the bones using tweezers. Chill. Use the bones and heads to make the stock and paste.
Red mullet stock: Brown the fish bones on both sides in very hot oil. Add the vegetables and caramelise lightly. Refresh with the white wine and evaporate. Add the mineral water (150 ml for every 100 gr. of bones). Simmer for 15 min. Strain and cool quickly. Chill.
Red mullet paste: Brown the fish bones on both sides. Add the vegetables and caramelise lightly. Refresh with the white wine and evaporate. Blend to form a paste. Strain and chill.
Snails: Carefully wash the snails. Brown the onions and garlic. Cut the chorizo in half lengthways and sauté. Cook the snails slowly with the bacon, chorizo, onions and garlic, peppercorns and bay leaf. When cooked, add the oregano, salt and hot pimentón. Leave to cool. Use a cocktail stick to remove the snails from their shells and strain the stock. Leave the snails in part of the stock and keep the rest for the cannelloni.
"Cannelloni" paste: Chop the garlic and sauté but do not brown. Soak the bread in the snail stock and add to the garlic. Cook, adding more stock if necessary. Leave to cool and place between two sheets of greaseproof paper. Roll out with a rolling-pin and cut into 12 x 18 cm rectangles. Chill.
"Cannelloni" filling: Brush a non-stick pan with oil and sauté the snails, add the bacon, a little snail stock and, finally, the red mullet paste and tomato confit. Season with salt and pepper and add a few dried oregano leaves.
Liver sauce: Sauté the finely-chopped shallot but do not brown. Add the livers and caramelise lightly. Add the red mullet stock (100 ml) and bring to the boil. Strain through a fine strainer then re-heat. Season with salt, add a little lemon juice and a knob of butter.
TO SERVE:
Remove the greaseproof paper from one side of the cannelloni paste, top with the cannelloni filling and roll up. Seal by lightly pressing the edges. Sauté until light brown and crisp. Place the red mullet on an oven dish, season with fleur de sel, add a splash of olive oil and grill skin side up. It should be cooked only lightly to retain the flavour and texture. Serve the red mullet with the snail "cannelloni", sprinkled with fleur de sel, and the liver sauce.