LIVER AND ITS RED MULLET

INGREDIENTS

For the red mullet oil:                      
150ml. sunflower oil
Bones of a red mullet
For the cream of potato:                  
500gr. potato
Water
100ml. red mullet oil
1gr. tandoori
3gr. salt
For the red mullet:                           
1 red mullet, weighing 400/500gr
Salt

PREPARATION

Red mullet oil:
Clean the red mullet and set aside the liver. Bone and confit the fillets in sunflower oil taking care that they do not burn.
Cream of potato:
Cook the potatoes in the water. Strain and keep the cooking water. Crush the potatoes in the robot and add cooking water until the right texture is obtained. It should be creamy and almost soupy. Form a light emulsion with 100 ml. red mullet oil. Check the salt and add the tandoori. Strain and set aside.
Red mullet:
Lightly season the red mullet fillets with salt and place one by one in vacuum packs with red mullet oil. Pack the liver in the same way, adding a pinch of salt. Cook the fish fillets in a controlled bain-marie at 62ºC for 8 to 13 minutes, depending on size. Cook the liver in the same controlled bain-marie for 2 minutes.

TO SERVE

Serve the liver first in a small spoon so that it can be eaten in one mouthful, then serve the red mullet fillet on a strip of cream of potato. Brush with red mullet oil to give it a shine.