Difficulty: Intermediate
Prepare the red mullets by trimming the beards, gutting them, and removing the central bone through the open belly to open like a wallet. Reserve the livers and bones.
Wash the bones, then roast them in the oven at 180°C with paprika for about 10 minutes. Cover with water and simmer for 40 minutes over low heat.
Strain the fumet through a fine sieve. Thicken with the red mullet livers, whisk in the butter and lemon juice, season with salt and pepper, and finish with a drizzle of extra-virgin olive oil.
For spinach powder, dry 100g of washed spinach leaves in a dehydrator for 24 hours, then blend in a Thermomix to a fine powder.
Cook the fregola in the red mullet fumet for 20 minutes, risotto-style, adding a brunoise of squid at the last moment.
Blanch the remaining spinach leaves in browned garlic butter under the salamander. Arrange on the fregola around the plate edge.
In the center, create a circle of spinach powder using a ring mold and strainer.
Garnish the spinach with diced candied tomato, caviar lemon seeds, rustic bread croutons, and seared squid tentacles.
Place the red mullets, seared in butter on a plancha, in the plate's center.
Emulsify the sauce and serve alongside.
Source: A recipe by renowned Chef Guy Savoy, whose three-Michelin-starred Paris restaurant exemplifies culinary excellence.
