Red mullet fillets on creampy rice with squids

For the red mullet fillets:

• Wash the mullets and bone them.

For the creamy rice with squid:

• Wash the squid, chop it into 1 cm dice and save the tentacles.
• Sauté the garlic and onion, add the chopped squid, let it soften and finally add the rice. Add the fumet, in which the squid ink will dissolve, and stir while boiling for 12 minutes.
• Quickly cool down (in the chiller) to stop the rice cooking.

For the garnish:

• Wash and peel the wild asparagus. Scald and cool.

For the cheese sauce:

• Use Idiazabal cheese.

For the decoration:

• Chopped chives.

HOW TO SERVE

• Finish cooking the rice in a sauté or on a frying pan with fumet and butter.
• Sear the skin side of the red mullet fillets on the griddle and finish baking in the oven.
• Grill the wild asparagus (they can be fried in tempura) and the squid tentacles.
• Arrange the creamy rice with squid in the centre of the plate and place the red mullets on top.
• Place the wild asparagus on the red mullets and add a splash of extra virgin olive oil.
• Pour some Idiazabal sauce next to the red mullets.
• Sprinkle with chopped chives.