WARM RICOTTA SOUP WITH RED MULLET AND SEA URCHINS

INGREDIENTS (serves 4):

150 ml. vegetable stock

Celery, carrot and onion, chopped

1 clove garlic

1 sprig marjoram

200 gr. "fior di latte" ricotta

Salt and fleur de sel

Freshly-ground pepper

4 red mullet, 100 gr each (filleted and boned)

Mixed vegetables

100 ml. extra virgin olive oil

50 gr. sea urchins (flesh)

PREPARATION:

Prepare a stock with the celery, garlic, onion and carrot. Then add the marjoram, ricotta and vegetable stock. Heat to 75ºC then remove the marjoram and whole garlic clove. Blend the remainder and strain. Season with salt and pepper and set aside. Cook the red mullet fillets in a non-stick pan.

TO SERVE:

Serve the soup in a soup bowl and place the red mullet fillets in the centre. Decorate with vegetables, add a splash of extra virgin olive oil and the sea urchin flesh.