Serves 4
Ingredients
Sole
4 pieces of 130g of sole fillets
30g of salted butter
Leaves and flowers of lemon tree
Mashed paella
50g of diced chorizo 4 chopped onions
2 garlic heads
5g of saffron
200g of Arborio rice
2ltrof musseljuice
Olive oil
Rice crisps
320g of long rice
1ltr of water
20g paprika
Crispy puffed rice
100g of puffed rice
20g of dried tomato powder
2g of espelette pepper
2g of powdered saffron
To serve
100 pieces of mussels
100 pieces of prawns 20/30
2kg of peas
1kg of new peas
1kg of green beans
Method
Sole
Make your sole fillets fry in a hot non-stick pan with a little bit of oil then add some salted butter, leaves and flowers of lemon tree. Sprinkle generously to keep them “rosé”
Mashed paella
Make the chopped onions and garlic sweat with a little bit of olive oil and add the chorizo and saffron.Make pearled rice and moisten it with the juice. Cook it for half an hour but check it regularly so it does not stick.Drain it then mix it and save the preparation and save the preparation.
Rice crisps
Cook rice in water with paprika over low heat for about an hour then mix it in the blender. Display the mashed rice on greaseproof paper and let it dry during 4 hours at 50°.Break pieces of it and fry them at 190°.
Crispy puffed rice
Mix the puffed rice with tomato powder, Espelette pepper and saffron evenly.
To serve
Cook the mussels marinara and take care to keep the juice for the previous preparation.Peel the prawns and put them on a plate. Cook them for 5 minutes at 56° and save them in the fridge.Boil the peas, new peas and green beans and make sure they stay crunchy.Draw a nice line of mashed paella then display a spoon of crispy rice and hot vegetables. Arrange the prawns and tepid mussels and gently place the crispy puffed rice and finally your sole fillets.