Red mullet ceviche dish with barbecued watermelon | Fine dining cooking

red mullet

💰Cheaper: tilapia

Tilapia is more affordable and widely available.

jalapeño

🥗Healthier: serrano

💰Cheaper: green bell pepper

Green bell pepper offers a milder flavor at a lower cost.

avocado

💰Cheaper: mashed peas

Mashed peas provide creaminess at a lower price.

Clean one watermelon and cut it into big slices.

Transfer the watermelon slices onto a plate and season with flaky salt and oil, ensuring they are covered all around.

Heat the barbecue to around 250 degrees Celsius.

Place the watermelon on the barbecue and cook with a nice cross pattern on both sides.

Let the barbecued watermelon cool down in the fridge.

Portion the watermelon into the desired size and keep the trimmings for later.

Cut the watermelon into thin slices and transfer them onto a plate, keeping them in the fridge for later.

Juice two limes and one lemon to obtain 50 grams of juice each.

Chop 20 grams of ginger and 1 piece of lemongrass, adding them to the juice along with 2 lime leaves, 50 grams of dark ponzu, and 4 grams of salt.

Bring the mixture to a boil, then turn off the heat and let it marinate for 1 hour.

Pass the marinade through a fine sieve and add 150 grams of watermelon trimmings and 10 grams of soy sauce, blending until smooth.

Let the blended mixture freeze for at least three hours, then defrost it on kitchen paper in the fridge to clarify.

Transfer 30 grams of lovage leaves into a blender with 150 grams of neutral oil and blend until heated to 65 degrees Celsius from friction.

Drain the blended mixture through a sieve lined with kitchen paper and refrigerate.

In a blender, combine 60 grams of egg white, 40 grams of lovage oil, 6 grams of salt, 8 grams of sugar, and 50 grams of flour, blending until smooth.

Spread the mixture on a silicone mold and bake at 150 degrees Celsius for around 8 minutes, then remove when still hot and keep covered for later.

In a blender, combine 8 grams of sushi vinegar, 20 grams of egg white, 2 grams of salt, 20 grams of ice, and 100 grams of lovage oil, emulsifying until smooth.

Transfer the emulsified mixture into a piping bottle and refrigerate.

Fillet the red mullet, removing the scales with the back of a knife and the intestines with a small incision in the belly.

Cut off the head and the fins, and remove the belly bones and any remaining bones with tweezers.

Make super narrow cuts in the skin of the fillet, drizzle with oil, and season with flaky salt.

Burn the skin with a torch for around 10 seconds, then cool the fillets in the fridge.

Cut the fillets in half and pour the ceviche marinade into an oven dish, placing the fillets in the liquid to marinate for 30 minutes in the fridge.

Remove the fillets from the marinade and torch the skin again for extra crispiness.

To plate, place a couple of slices of barbecued watermelon on one side and the red mullet on the other, seasoning the top with flaky salt.

Pipe the lovage cream on the watermelon and lay some salty leaves on top, adding a lovage crisp and a tablespoon or two of the ceviche marinade.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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