Florence’s two-Michelin-starred Ristorante Santa Elisabetta, nestled within the elegant Brunelleschi Hotel, shares Chef Rocco De Santis’s delightful recipe: Pan-Crusted Red Mullet with Nubia Garlic Sauce and Raisin-Pine Nut Pesto.
This dish, a true celebration of Mediterranean flavors, not only highlights the freshness of high-quality ingredients but also embodies the skill and innovation that define the starred chef’s culinary artistry.
De Santis‘s recipe celebrates the marriage of sea and land, where the delicate panko-crusted red mullet melds with the intensity of Nubia garlic sauce and the sweetness of raisin-pine nut pesto, creating a perfect harmony for an unforgettable gourmet experience.
This creation combines authentic flavors and fresh ingredients, resulting in an elegant dish full of nuances. Perfect for a gourmet dinner, the dish expresses Chef De Santis’s culinary artistry, always focused on showcasing local excellence.
Rocco De Santis is known for his ability to blend innovation and tradition, creating dishes that respect the roots of Italian cuisine but with a modern and creative touch. The chef pays close attention to ingredient selection, favoring high-quality and locally sourced products to ensure authenticity and flavor in every dish. This meticulous attention to detail is reflected not only in the taste but also in the presentation, transforming each plate into a visual work of art.
Ingredients for 4 people
For the Red Mullet
For the Raisin and Pine Nut Pesto
For the Nubia Garlic Sauce
Procedure
For the Red Mullet
Eviscerate, scale, and fillet the red mullet. Place the fillet in a vacuum bag and steam at 70°C (158°F) for 3 minutes. Dredge the fillet in flour, then dip in beaten egg, and finally coat in panko breadcrumbs previously seasoned with lime zest, lemon zest, and caper powder. Deep-fry in vegetable oil at 180°C (356°F) for 2 minutes.
For the Raisin and Pine Nut Pesto
Combine all ingredients in a blender and process until a smooth pesto is obtained.
For the Nubia Garlic Sauce
Clean the garlic cloves and blanch them three times in water. Emulsify the garlic with lemon juice and vegetable oil, adding salt to taste.
Plating
Place the Nubia garlic sauce on the plate. Arrange the breaded red mullet fillets on top. Finish with the raisin and pine nut pesto.