Red mullet alcoholfree Martini Rosso tonic
Non-alcoholic Martini Rosso, tonic, tangerine - Grany Smith, Red Mullet, celery puree
Martini tonic is a very popular combination, but for me personally it's always a touch too bitter. A little tangerine syrup from Monin rounds off the whole thing. The snack is served on a slice of apple. It's practical and easy to eat. Apple and celery have always gone perfectly together. To intensify the celery puree, I mix it with wasabi and smoked almonds, mint for freshness and a piece of fried red mullet.
The drink:
Ice cubes
1:1 Martini Rosso non-alcoholic and tonic. Here's the tonic syrup from @phenomenaldrinks.
1/10 Monin tangerine syrup.
The snack:
400g celeriac
500ml vegetable stock
1 tablespoon butter
1-2 tablespoons coconut milk creamy
3 teaspoons wasabi
10 smoked almonds, ground
4 red mullet fillets
Butter for frying
1 Granny Smith
1 Lemon juice mixed with equal amount of water.
Some fresh mint plucked
Peel the celeriac and cut into walnut sized pieces. Then cook in vegetable stock until soft. Mash. Mix in coconut milk, butter, wasabi and almonds.
Slightly cut the skin of the red mullet fillets. And fry on the skin side and season with salt and pepper. keep basting with the hot butter until the fish is cooked.
While this is going on, cut the apple into thin slices, and place in lemon water to prevent it from browning.
Pat the apple slices dry, spread some puree on them, put a small piece of the red mullet on top and garnish with some plucked mint.