Fillet of Muggine on a Bed of Broad Beans and Yellow Courgettes 

The fillet of red mullet or common mullet is a fish with soft and tasty meat, ideal for sophisticated second courses like the recipe I propose.

See Also:Blueberry Risotto

Ingredients for 4 people:

• Fillets of Muggine 8 fillets 800g (mullet)
• Yellow Courgettes 2
• Yellow broad beans 300g
• Yellow potatoes 200g
• Vegetable broth 500mL
• Oil evo 15mL
• Salt and pepper qb
• Capers qb
• Organic lemon 2
• Butter 50g
• Flour 25g

Procedure:

In a pot we soak 300g of broad beans in water for several hours. We change the water to the broad beans, salt them and boil them for about 45 minutes. When almost cooked, add 200g of peeled, washed and chopped potatoes. When the potatoes are also cooked, almost to the point of flaking, let's drain them from the cooking water and put them back in the pot with 250mL of hot vegetable stock and, with the help of a minipimmer, let's whisk the broad beans and potatoes until a homogeneous cream is obtained. Now let's put it back on a very low heat to make it thicken and have a consistency similar to mash.

Let's wash and slice the yellow courgette at an angle, why? they are more beautiful on the plate!

Let's toss them in a non-stick pan with a drizzle of oil, salt and pepper. Let's leave them crispy so don't overcook them.

Now let's prepare a sauce with lemon butter. Squeeze the juice from two lemons and transfer it into a small saucepan, add 50g of butter and light the fire. With a whisk and a sieve we add and incorporate 25g of flour to create a thick sauce. Add a ladle of vegetable stock, let it simmer and thicken.

Now all that remains is to prepare and cook the red mullet fillets. Sprinkle the fillets with a little flour and then immediately in a hot pan with 15ml of evo oil. Let both sides brown for about 5 minutes.

Now we have everything to plate. Place the sliced courgette on the plate and the mashed broad beans and potatoes in the middle, on top of it two fillets of mullet per person. We create a tongue of sauce in one part of the plate and decorate it with capers and whatever you like. 

See Also:Gnocchi al Salmone