ZUCCHINI AND HERB PURÉE
50g green zucchini
20g spinach
15g basil
5g tarragon
10g coriander
5g lemon
Salt, as needed

SQUID CARBONARA
100g chopped squid
Salt, as needed
20g chopped onion
20g chopped parsley
5g chopped garlic
50g cream
3 egg yolks, whisked

RED MULLET LIVER MOUSSE
50g red mullet livers
Salt, as needed
10g Jerez (sherry) vinegar
20g onions
5g garlic
3g thyme
50g cream
Black pepper, as needed

RED MULLET
2 red mullets
3g sumac
2g olive oil

OTHER
1 piece of bread

1 — ZUCCHINI AND HERB PURÉE
Peel the zucchini and keep all the green skin.
In a salted and boiling water, blanch the zucchini skin and the herbs for 30 seconds.
Immediately plunge them into an ice bath for a minute.
Dry the zucchini skins and herbs with a paper towel.
Mix with some olive oil and season with lemon juice.

2 — SQUID CARBONARA
In a hot pan, sautée the onions and garlic without coloration.
Add the squid and parsley and sautée until the squid reaches a golden colour.
Add the cream and let cook for 5 minutes.
Allow to cool for 5 minutes more. Take the pan off the stove.
Add whisked egg yolks little by little.

3 — RED MULLET LIVER MOUSSE
Blanch the garlic 3 times in hot milk. Remove the garlic and let it cool.
In a bowl, put all the ingredients and mix until you get a creamy texture.

4 — RED MULLET
Season the red mullet with salt and spices.
Cook it on a barbecue or in a pan for around 1 minute on each side.

FINISHING & SERVING INSTRUCTIONS
After cooking the fish, dress it in a hot dish with the squid carbonara.
Heat a piece of bread to enjoy with the liver mousse.