Stuffed red mullet with a Parmesan purée, caramelised artichokes and green olive powder


Store Cupboard


  • 200ml of water

Oils & Vinegars

  • 100ml of white wine vinegar
  • 120ml of sherry vinegar
  • 10ml of olive oil
  • 2ml of rice wine vinegar

Fish & Shellfish

  • 2 red mullet

Fresh Meat

  • 10 slices of Ibérico ham, finely diced

Speciality Ingredients

  • 10g of meat glue, transglutaminase enzyme
  • 50g of Sosa Airbag Farina
  • 13g of agar agar
  • 1g of Sosa Gelespessa


  • 100ml of créme fraiche
  • 150g of butter

Salad & Fresh Herbs