Red Mullet with Lardo di Colonnata, Panzanella, Pesto and Cuttlefish Ink Powder

Method

1. Clean the red mullet: remove the bone and open like a book.
2. Place 2-3 slices of Lardo di Colonnata on the fish.
3. Brush with aromatized oil (oil with garlic, rosemary, and dried herbs).
4. Cook in oven at 220-230°C for 3-4 minutes, then pass under the salamander for 30 seconds. (For smaller fish: 220°C for 3-4 minutes and salamander for 30 seconds).
5. Prepare the panzanella: blend the cherry tomatoes with raspberry vinegar, salt, aromatized oil. Let thicken in the fridge for at least a day.
6. To smoke the fish: light the dried herbs (thyme, oregano) and smoke the fish for a few minutes.
7. Place the panzanella on the plate.
8. Arrange the smoked fish on the panzanella.
9. Add toasted bread aromatized with oregano and other dried herbs, toasted in a pan.
10. Add dried yellow cherry tomatoes.
11. Prepare the basil sauce: blend basil, garlic, extra virgin olive oil. Leave in the fridge for a few days to thicken.
12. Add some dots of basil sauce on the plate.
13. Sprinkle with cuttlefish ink powder.
14. Garnish with sprouts.