Time: 1 ora più riposo
Difficulty: Facile

1709/5000

Ingredients for 4 people
500 g of celery
1 shallot
700 ml of broth
200 g of boiled potatoes
Extra virgin olive oil
Fine salt
Ground black pepper
4 red mullet fillets
¼ glass of white wine
300 g Amaranth in grains
30 g grated pecorino romano dop
20 g dry edible flowers

Method

Wash and clean the celery and cut into thin slices. Brown half a shallot in a pan and, when it is golden, add the celery. Cut the boiled potatoes into cubes, add them to the celery and cover with the stock. Cook for about 20 minutes. After this time with an immersion blender, blend all the ingredients to make the mixture smoother and more creamy; filter the cream of celery in a thick knitted strainer and place it back in a saucepan.

Meanwhile, clean and fillet the mullets, heat a pan with a tablespoon of oil, sear the mullets in the direction of the stomach for a couple of minutes and blend with white wine, add salt, pepper and place in a pan at the time of its use.

Put a saucepan with water on the stove and when it comes to a boil pour the amaranth. Cook for about 15 minutes on a gentle flame.

At this point chop the shallot left aside and put it in a non-stick pan, brown with two tablespoons of olive oil and pour the amaranth, leave to flavor well, season a pinch of salt and a grated black pepper, complete the pecorino grated and creamed with the help of a ladle.

In a bowl pour a ladle of celery cream, add two fillets of red mullet and with the amaranth create a quenelle and decorate the dish with dry edible flowers.